Fried Red Onions
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 734
- Total Fat
- 48
- Saturated Fat
- 4
- Carbohydrates
- 65
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 12
- Cholesterol
- 5
- Sodium
- 817
- Total: 30 min
- Active: 30 min
Ingredients
2 large red onions, sliced thin on a mandoline
4 Fresno chiles, sliced into thin rounds
2 cups buttermilk
1 to 2 quarts canola oil
2 cups all-purpose flour
1 scant tablespoon kosher salt
Pinch freshly ground black pepper
Directions
Special equipment:
a mandoline; a deep-frying thermometer- Separate the onion rings, then place in a bowl and add the Fresnos. Pour over the buttermilk and stir to fully submerge.
- Heat the oil to 375 degrees F in a heavy-bottomed pan.
- Place the flour in a shallow dish and stir in the salt and pepper.
- Using tongs, remove a handful of onions and chiles from the buttermilk and dunk in the flour mixture. Coat in the flour mixture thoroughly, then tap them on the inside of the bowl to shake off the excess.
- Plunge into the hot oil, breaking them up a little with the tongs, and keeping watch over them. Fry until golden, 2 to 3 minutes, then remove to a paper towel-lined plate.
- Repeat with the remaining onion and chiles, then serve.