Recipe courtesy of David Rosengarten
Deep-Fried Onion Rings
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1182
- Total Fat
- 84
- Saturated Fat
- 7
- Carbohydrates
- 95
- Dietary Fiber
- 6
- Sugar
- 23
- Protein
- 15
- Cholesterol
- 5
- Sodium
- 1444
- Total: 2 hr 25 min
- Prep: 2 hr 5 min
- Cook: 20 min
Ingredients
3 cups buttermilk
1 1/2 teaspoon baking soda
Salt and pepper
6 medium-large sweet onions, about 1/2 each (such as Vidalia, Walla Walla, Maui, Texas Sweet)
Oil, for deep-frying
4 cups flour
Directions
- In a large bowl combine buttermilk and baking soda; season well with salt and pepper. Peel onions and slice thinly, no thicker than 1/4-inch; a mandoline works well. Add to buttermilk mixture and stir well to submerge all onions. Set aside, unrefrigerated, for 2 hours.
- In a deep-fryer or heavy, deep pot, heat at least 1 quart oil to 375 degrees F. Working in batches, place about 1/6 of flour in a large bowl. With your hands, remove about 1/6 of onions from buttermilk. Don't let the liquid run off. Add to flour and mix vigorously with your hands until onions are well-coated. Separate them by hand and lay them in a deep-fry basket. Lower into hot oil, maintaining temperature. Stir every 2 minutes. When onions are golden brown and crisp, about 6 minutes, drain on paper towels and sprinkle with salt. Keep warm in a 200 degree F oven while you finish the rest.