Cornmeal-Crusted Onion Rings
Buttermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony's Steakhouse in Omaha. This recipe first appeared in our August/September 2013 Heartland issue with the story Here's the Beef.
Yield: serves 6-8
- 2 large sweet onions, such as Vidalia, sliced crosswise 1/2" thick and separated into rings
- 2 cups flour
- <sup>1</sup>⁄<sub>2</sub> cup buttermilk
- <sup>1</sup>⁄<sub>2</sub> cup milk
- 1 cup cornmeal
- <sup>1</sup>⁄<sub>3</sub> cup cornstarch
- 3 tbsp. baking powder
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. seasoned salt, such as Lawry's, plus more to taste
- Canola oil, for frying
- Submerge onions in a bowl of ice water; soak 30 minutes. Meanwhile, place 1 cup flour in a bowl. Stir buttermilk and milk in another bowl. Whisk remaining flour with cornmeal, cornstarch, baking powder, and seasoned salt in a third bowl; set aside.
- Pour enough oil to reach a depth of 2" in a 6-qt. saucepan. Heat until a deep-fry thermometer reads 350°. Drain onions and pat dry with paper towels. Working in batches, dredge onions in flour, shaking off excess, dip in milk, and then in cornmeal. Fry, flipping once, until golden and crisp, 1–2 minutes. Drain rings on paper towels; sprinkle with more seasoned salt.
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