I keep asking my coworker for new dinner recipes and my coworker keep answering, “BLTs with Avacado”.
Well, that answer finally sunk in and I added it to my weekly meal plan.
“What would go with BLTs?”, I asked my husband?
“Onion Rings”, my hubby answered.
And so it happens I caught Ina’s show the day before where she made Cornmeal-Fried Onion Rings. Coincidence? Hmmm…
Onions swimming in Buttermilk
I think not! 🙂
Tonight’s dinner: Bacon, Lettuce, Tomato w/ Avacado Sandwiches on Cracked Wheat Sourdough bread (love TJs for that bread!). Ina’s Cornmeal-Fried Onion Rings.Yummy!
Without further ado, I present Ina Garten’s Cornmeal Fried Onion Rings
Inactive Prep Time: 15 min
Cook Time: 20 min
Serves 4 to 6
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.
Trust me, this was well worth it. That whole tray (below) disappeared within minutes!
found under: Sides
I saw this on Ina and bookmarked it! Glad to know they are good.
Man those look yummy!!!
Esi – yes, they have made it to my ecclectic recipe collection cookbook 😉
Budget Mama – easy, too!