Best Cornmeal Fried Onion Rings Barefoot Contessa Recipes

INA'S CORNMEAL FRIED ONION RINGS

Steps:

• Peel the onions, slice them into rings. The ring should be about 1/2 inch thick. No more than 3/4 inch.
• Add buttermilk, salt, and pepper to a vessel large enough for the onions to fit in.
• Add the onions and allow at least 15 minutes for them to soak.
• Heat up a dutch oven or large wide pot to 350 degree. Keep track of temperature with a candy/fry thermometer that is attached to the side of the pot.
• You are going to work in bathes here, put no more than a few onion rings in at a time, so you don't overcrowd them or reduce the temperature of the oil too much. You can place the finished rings in a oven set to it's lowest temperature to keep warm.
• Remove one ring from the buttermilk. Allow a moment to drip. Then dredge into the flour. Flip over to cover both sides, then into the oil.
• Fry each ring for about 2 minutes or until golden brown. Flip half way through.
• Season with salt immediately when out of the oil. Place on a sheet in the oven to keep warm.
• Repeat until all the rings are done. Serve hot.

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.

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.

CORNMEAL FRIED ONION RINGS (BAREFOOT CONTESSA)

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.