Buttermilk Fried Onions Recipe
Ingredients
| Egg yolks | 3 | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Buttermilk | 2 Cup (16 tbs) | |
| Vegetable oil or shortening for deep frying | ||
| Yellow onions | 4 Large | |
| 3 to 4 inches in diameter, peeled and cut in 1/4-inch-thick slices | ||
| Salt | To Taste | |
Directions
In a mixing bowl, combine the egg yolks, flour, baking soda and salt, and beat them together with a large spoon.
Pour in the buttermilk slowly, beating until the mixture forms a fairly smooth paste.
Heat the shortening in a deep-fat fryer—the fat should be at least 3 inches deep— until it registers 375° on a deep-fat thermometer.
Separate the onion slices into rings, drop them in the batter and then, 7 or 8 rings at a time, fry them in the fat for 4 to 5 minutes until lightly browned.
Transfer them to paper towels while you proceed with the next batch.
When all the onion rings are done, fry them again in the hot fat for a minute or two to heat them through and crisp them.
Drain on paper towels and sprinkled with salt.
Pour in the buttermilk slowly, beating until the mixture forms a fairly smooth paste.
Heat the shortening in a deep-fat fryer—the fat should be at least 3 inches deep— until it registers 375° on a deep-fat thermometer.
Separate the onion slices into rings, drop them in the batter and then, 7 or 8 rings at a time, fry them in the fat for 4 to 5 minutes until lightly browned.
Transfer them to paper towels while you proceed with the next batch.
When all the onion rings are done, fry them again in the hot fat for a minute or two to heat them through and crisp them.
Drain on paper towels and sprinkled with salt.
Chef
