Here is the delicious request from Jessica! I have known Jessica for as long as I can remember. She always lived close and went to the same schools as me. She is a few years younger than me, but I was good friends with her older cousin. Unfortunately, I was incredibly rude to her cousin when I was younger and I did some very rude and inconsiderate things to her over the years. Now looking back, I regret all of those things so much. So Jessica, could you pass it on to Stef that I know I was a jerk?
Hope that wasn't awkward. Kind of like a "My Name is Earl" type of thing, so just go with it. Anyways, newlywed Jessica and her honey have been having a hard time getting onion rings right. Hopefully this recipe proves to be successful. Good luck and let me know how it goes!
1 large onion
2 cups buttermilk
2 cups flour
1 scant Tbsp salt
Ground black pepper
1/4 to 1/2 tsp cayenne pepper
Canola Oil
Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Heat oil to 375 degrees. Combine dry ingredients and set aside.
With tongs, toss a few rings in to the flour mixture. Tap off the excess, and plunge into the hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone.
Rookie’s Notes: These are more of a dredged onion ring as opposed to a battered onion ring. They will be crispier than battered onion rings. For a not-so-crispy onion ring, slice the onion in thicker slices.
When it comes to the frying part, watch your temperature closely. The more rings you put in the oil, the lower the temperature is going to get. It will take longer for the rings to cook and they will get greasy. So I suggest that between batches, let the oil come back up to temperature. On average, the temperature would go down to 340 degrees. It would take a few minutes to get back up to temperature after a batch, but it was so worth the wait.
Credit for this recipe goes to Ree at Pioneer Woman Cooks.
5 comments:
I might be disturbed to read "pee" and "recipe" within five seconds of each other.
Love the combination of the Whit. Ing. and the Rookie-Cookie. This oughta be interesting.
Thank you very much, we can't wait to try this out. I will let you know how it goes. no worries about Stef, she has forgiven you, every time I see her your name comes up in reference to your fantastic cooking blog!! Thank you again!!
I have been craving onion rings lately. I can't wait to give these a try!
I always knew Dum Dum's were magical.
Meg, now now. Try and be an adult.
Jessica, oh good. For reals, let me know how you guys like these.
Rae, for sure try these. They are so easy!
Cat, Dum Dums aren't magical. You are.
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