Recipe(tried): Onion Rings Repost

Not TGIF but you might like these.

Title: Recipe(tried): Outrageous Onion Rings (repost)
Posted By: BG/Chicago
Date: 2001-02-23 12:28:32
Board: TKL Cooking Club

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Title: Recipe(tried): Outrageous Onion Rings (William Rice's)
Posted By: BudgetGal
Date: March 27th 1999
In Reply to: ISO: fried onion rings
Board: TKL Cooking Club

This recipe comes from William Rice's book "Steak Lover's Cookbook". Even if you aren't into steak, he has many other recipes for "before, with and after" the main dish. Everything that I've made from this book has been yummy. His Orange Beef is very good. (I SWEAR I am no relation to Mr. Rice and wouldn't know him from Adam!!!)

These are very much like the real onion rings you get in a good steakhouse where you wish they gave you more than one or two on top of your steak because they are so perfect! Anyway, here goes:

Serves 4
1 large very sweet onion
1 1/2 cups all-purpose flour
1 t salt
1/4 t freshly ground black pepper
1/8 t cayenne pepper
1 1/2 cups buttermilk
Vegetable oil for frying
Popcorn salt, to taste

1) Peel the onion, removing the tough outer layer with the skin. Slice into rings about 1/2" thick. Separate into rings. Use the centers also.

2)Combine the flour, salt, black pepper, and the cayenne in a shallow bowl. Stir to mix. Pour the buttermilk into another bowl.

3) Dredge the rings, a few at a time, in the flour mixture, shaking off the excess flour and set them onto a baking sheet. One or two at a time, immerse the onion rings into the buttermilk. Remove and dredge again, shaking off the excess flour mixture. Transfer to the baking sheet. Repeat with all the rings.

4) Mr. Rice recommends frying in a cast-iron skillet in 1/2-1" oil. Fry a few at a time at 375F. Cook turning once, until deep golden brown a total of about 3 minutes. Drain on a brown paper bag. Wait until the oil returns to 375F before continuing. While still hot, add popcorn salt to taste. Serve at once
or place on an ovenproof platter and keep warm in a 200 F oven.

I used a deep fryer and they came out very well. Using either method, don't crowd the pan. The use of the very fine salt really makes a difference.

And do check out the book, you won't be disappointed. ENJOY!!!

[Editor's note: Steak Lover's Cookbook]