26195 4 to 6 servings Wed Jun 10 12:00:00 -0700 2009 Wed Jul 15 16:12:08 -0700 2009 American Licensed http://www.chow.com/recipes/26195 Wed, 15 Jul 2009 23:12:08 GMT Crispy, crunchy onion rings The key to crispy, crunchy onion rings is in the frying. The key to crispy, crunchy onion rings is in the frying. The oil must be hot enough every time you add a batch of onion rings, and there should be enough of it so that the batter has room to puff up as the onions cook. As with any fried food, the sooner you can get these on the table, the better. But you can also spread them on a baking sheet and keep them warm in a 250°F oven until ready to serve.

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Heat the oil (about 4 inches) in a large, heavy pot or deep fryer to approximately 365°F.

Slice the onions into 1/4-inch-thick rings. Place them in a large bowl and cover with the buttermilk. Season with salt and pepper.

Place the flour in a shallow dish and season with salt and pepper. Dip the onion rings into the seasoned flour, then dip them again in the buttermilk and again in the seasoned flour (this will be a messy process).

Test the oil by dropping a small amount of batter into the hot oil—it should sizzle and brown quickly. Fry the onion rings in small batches until they are golden, 2 to 3 minutes. Let the oil come back to temperature before frying the next batch.

Remove the onion rings with a slotted metal spoon and drain them on paper towels. Sprinkle them with a little extra salt if needed.

Pile the onion rings in a tall stack on a serving plate and serve them immediately.

]]> http://www.chow.com Dana Slatkin 51 Side Dish 2 quarts vegetable oil (such as grapeseed or peanut), for frying

]]> 54 2 large yellow onions, peeled and left whole

]]> 2 cups buttermilk

]]> 305 Kosher salt and freshly ground black pepper

]]> 1 cup all-purpose flour

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