Fried Onion Rings PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:49

Johnny 2 large Vidalia or white onions, very thinly sliced into rings 2 eggs, lightly beaten ½ cup buttermilk ½ cup water 2 cups fish fry or combination of 2/3 flour, 1/3 cornmeal Salt and pepper to taste Vegetable... 

  • 2 large Vidalia or white onions, very thinly sliced into rings
  • 2 eggs, lightly beaten
  • ½ cup buttermilk
  • ½ cup water
  • 2 cups fish fry or combination of 2/3 flour, 1/3 cornmeal
  • Salt and pepper to taste
  • Vegetable oil for frying
  1. In a heavy duty ziplock bag, place onion rings with next 3 ingredients; refrigerate for 30 minutes or more
  2. When ready to coat, place fish fry or corn flour into large paper bag with salt and pepper
  3. Drain liquids from onion rings by “unzipping” small hole in ziplock and draining over sink
  4. Put onion rings into flour mixture, close top of bag tightly and shake vigorously
  5. Heat 2”-3” oil to 360° in a Dutch oven, then add onion rings in small batches so as not to overcrowd
  6. Drain fried rings on an oven rack over paper towels or paper bags; serve hot

Serves 6-8 as an appetizer