Anyone that knows me knows that I love just about anything fried. Not the healthiest choice but it just tastes so good. We went to a parade last week in Lakeville and there were food stands all over so obviously I came home craving something fried.
We had some sweet onions and zucchini left over from the farmers market so I decided to do some onion rings and used the same batter on the zucchini. I don't really like a thick crust on onion rings and this recipe worked perfectly. The cornmeal gives it just the right crunch and soaking it in the buttermilk gives it a great tangy flavor.
Adapted from Ina Garten
2 large onions sliced 1/2 to 3/4 inch thick
2 cups Buttermilk
2 1/2 teaspoons salt
1 1/2 teaspoons freshly cracked pepper
1/4 teaspoon cayenne pepper
1 1/2 cups flour
1/4 cup corn meal
Combine the buttermilk, 1 1/2 teaspoon salt and 1 teaspoon pepper in a large bowl. Add the onions, toss and marinate for at least 15 minutes up to four hours. In a separate bowl combine the flour, cornmeal, 1 teaspoon salt and 1/2 teaspoon pepper and cayenne pepper.
Heat oil in fryer or large pot to 350 degrees. Take onion rings one at a time from buttermilk and coat with flour mixture. Drop into the oil and fry for about 2-4 minutes, turning once until golden brown.
Place finished onion rings on a baking sheet and place in oven at 200 degrees as you continue to cook the rest.