26 October 2009

Fried Onion Rings & Onion Ring Sauce

We even took a pic, along with our flank steak & some biscuits. YEA! :)

Fried Onion Rings

2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
Salt and freshly ground black pepper
1 3/4 cups all-purpose flour
1 quart vegetable oil

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, 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. (We used our Fry Daddy.)
(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.

Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

To make sauce:
In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.

No comments:

Post a Comment