I ran in to a small dilemma on New Year's Eve because one of my guests is gluten free. I had already made an amazingly garlic Caesar salad with croutons but I quickly realized he couldn't eat it because do the croutons. So I wanted to come up with something that wouldn't take too much attention away from my guests but would satisfy them all. Ok. Who DOESN'T like onion rings? That's right, nobody. These corneal fried onion rings are very quick to make and they're not covered in batter and "fry." They have a nice crunchy coating but you also taste the sweetness if the onions. I found the original recipe in one of Barefoot Contessa's cookbooks and tweaked it a tiny bit. They're great for a party or with a nice steak dinner.
What you'll need:
2 large sweet onions, cut into 1/2 inch rings
2 cups buttermilk
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 quart vegetable oil
1. In a LARGE, deep pan, heat the oil for a few minutes until it starts to ripple.
2. Coat the sliced onions with the butter milk, salt, and pepper. Let sit for at least 30 minutes before cooking.
3. In a deep plate, mix together the flour and corn meal. Shake off the excess butter milk and dip the onions in the flour mixture.
4Drop into the hot oil and fry for about 2 minutes then flip over. Remove to a baking sheet lines with paper towels to from the excess oil. Serve warm (If you have time between cooking and serving, keep them in a 200* oven to stay warm).