BUTTERMILK ONION RINGS
Steps:
- Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.
- Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
- While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
- Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off the excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the onion rings have been cooked. Serve hot.
- SHOESTRING ONION RINGS
- If you're not into big onion rings, make crispy, crunchy, thin onion rings, which are great on their own or mounded on top of the Cheyenne Burger (page 39).
- Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices. Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can. Proceed as for Buttermilk Onion Rings, above.
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