Batter Dipped Red Onion Rings
- Ready In:
- 11mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 large red onions, cut into 1/2 inch thick rounds,separated into rings
- 2 cups buttermilk
- 1 1⁄2 teaspoons ground cumin
- vegetable oil (for deep frying)
- 1 cup all-purpose flour
- 1⁄2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon ground pepper
directions
- Combine onion rings, buttermilk and 1 teaspoon ground cumin in large bowl.
- Let soak at least 1 hour, stirring occasionally.
- pour oil into large deep skillet to depth of 1 1/2" and heat to 375 degrees F.
- Mix flour, cornmeal, salt, pepper and 1/2 tsp cumin in shallow dish.
- Drain onion rings.
- Add a few onion rings to flour mixture and turn to coat.
- Add to oil and fry until golden brown, about 1/2 min.
- Repeat until all onions are cooked.
- Drain on paper towels after each batch is cooked.
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RECIPE SUBMITTED BY
BoxOWine
United States
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had.
Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.