Onion Rings

By the time we were done frying the wings, we were tired of frying.  However, these were worth it.  The buttermilk mixture was very thin - so we decided to go ahead and bread the onions before letting them sit for a couple hours.  When we attempted to fry the first small batch we recognized that there appeared to be a lack of breading.
Lack of breading for an onion ring = not as good.  Who wants to just eat an onion?
So, I ended up re-wetting them in batches (just with a few spritzes of a spray bottle) and re-breading them just before frying.  This worked great.

The onion rings weren't the super-thick restaurant kind.  However, they did have good crunch and the onion didn't slide out of the breading, which was good.  I thought these were great.

Cornmeal Fried Onion Rings

Recipe courtesy of Ina Garten, found here. (Printer Friendly Version)


  • 2 large Spanish onions (or 3 yellow onions)
  • 2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1/4 cup (medium) yellow cornmeal
  • 1 quart vegetable oil


Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

Birthday Dinner Menu 2010


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