|
|
|
|
|
|
|
|
|
Onion rings are an essential side dish to a barbecued or grilled meal. Yet how many people really know how to make fresh, mouth-watering onion rings that will get ohhhs and awwwhs from your guests? The secret is two-fold, in that you must keep the onion rings cold before frying them, and you must use fresh oil in your deep fat fryer. Oh yes, the secret is in the buttermilk... Special
tools: Deep fryer
1
large red onion, the sweeter, the better... do not substitute
varieties of onions! Choose the largest, sweetest red onion that you can find. Peel away the coarse, outer skin, and remove the ends, discarding the skins and end pieces. Place onion on cutting board, "vertically polarized" and using sharp knife, cut into three sections, each section about 3/4" inch wide. Separate the rings and place them into shallow bowl, reserving the smaller rings for another use. Pour buttermilk over the onion rings and allow them to soak in the buttermilk in your refrigerator, for at least one hour; two or more hours would be better. Periodically, turn onion rings to allow equal soaking in buttermilk.
Left: I prefer to use onion rings cut about 3/4" wide, but smaller sizes can be used. Right: Onion rings marinating in cold buttermilk. The colder the temperature of the milk, the better. Meanwhile, heat up the deep fryer to operating temperature, which should be around 375 degrees. Place the Bisquick mix in a shallow bowl. Lift the onion rings from the buttermilk, one at a time, shaking off the excess liquid, and coat with the Bisquick. Place the battered rings in a single layer on a cookie sheet, making sure the rings don't touch each other.
Left: After removing the onion rings from the buttermilk, I've dipped them in Bisquick and they're ready for the deep fat fryer. Right: Fried onion rings, draining on a paper towel. After all of the onion rings have been coated in the batter, drop a couple of rings at a time into the deep fryer, cooking until golden brown on all sides, about 3 minutes. When rings are golden brown, remove from fryer and drain on paper towels, and fry remaining rings in batches, a few rings at a time. Serve immediately. Copyright(c) 2008 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom phtography for any occasion...
|
