Cornmeal Fried Onion Rings Recipes

CORNMEAL ONION RINGS

Steps:

• Cut onions into 1/2-in. slices; separate into rings. In a shallow bowl, whisk egg and buttermilk until blended. In another shallow bowl, combine the flour, cornmeal, pecans, salt and pepper. Dip onion rings in egg mixture, then coat with flour mixture., In an electric skillet or deep-fat fryer heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.

ONION RINGS

Steps:

• Preheat the oil in a deep-fryer or Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
• Whisk together the buttermilk, hot sauce, and egg in a large, wide dish. Slip in the onion slices, and allow them to soak for 5 minutes.
• Toss the flour and cornmeal together in a large brown paper bag, and season with the seasoned salt and cayenne. Drop the onion rings into the paper bag in batches, and shake until they are covered.
• Slip the onion rings into the oil, and fry until golden brown, about 2 minutes. Season with kosher salt as they come out of the fryer.
• ALTERNATIVE: Baked Onion Rings
• These are more tender than crisp, but that good onion flavor is still there.
• Heat the oven to 425 degrees F. Spray two baking sheets with nonstick spray. Lay the battered rings out in a single layer on each sheet tray, and spray with the nonstick spray. Season with salt. Bake in the oven for 20 to 25 minutes, until golden.

CORNMEAL-FRIED ONION RINGS

Steps:

• 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.

FRIED ONION RINGS

Steps:

• Cut onion into 1/2 inch slices; separate into rings.
• In a bowl, combine the flour, cornmeal, baking powder, salt, baking soda and cayenne.
• Combine the egg and buttermilk; stir into dry ingredients just until moistened.
• In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°.
• Dip onion rings into batter.
• Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.
• Drain on paper towels (keep warm in a 300° oven).

SOUTHERN-STYLE ONION RINGS

Steps:

• Line 2 baking sheets with waxed paper; set aside. Line 2 additional baking sheets or 1 tray with paper towels; set aside.
• Place 1 1/2 cups of flour in a shallow bowl. Pour the milk into a second shallow bowl. In a third bowl, stir together the cornmeal, 2 cups flour, sugar, salt, paprika, cayenne pepper, thyme, and black pepper.
• Dip the onion rings first into the plain flour, then into the milk, and last into the cornmeal mixture. Place the breaded rings on the wax paper-lined baking sheets.
• Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 365 degrees F (185 degrees C).
• Fry the onion rings a few at a time in the hot oil so they are not crowded, until golden brown. Drain on paper towel-lined baking sheets, and serve immediately.