The Oniony Goodness!!!!!!

I

AM

BACK!!!

After much cooking and not enough blogging I am finally updating and adding some new recipes to the blog. So over the course of the summer, I have had to reinvent myself and cook more often which is a good thing. So I decided to tackle Onion Rings because I absolutely love them but depending on where you get them they can be oh so good....and some oh so bad... I figured this could not be a complicated recipe so I concocted one that came out absolutely wonderful! Hubby gobbles them up and he hates onion rings for the most part. So I hope you guys enjoy them!

Ingredients

I will post the ingredient quantities that I used. You will need to adjust according to your needs. This recipe covers 3 people....

• Vidalia or Regular Yellow Onions - The number of onions will depend on how many onion rings you want to make.
• 2-3 cups of Buttermilk - This depends on the desired number of onion rings
• Salt and Pepper
• 1 Cup of Cornmeal
  
• 1 Cup of Flour
  
• 1-2 tbsp of hot sauce

Steps

1. Peel off the covering on your onions and discard. Cut them into 1/4 inch slices (thicker if you prefer but no thinner) and separate carefully.
   
2. In a deep bowl combine the buttermilk, salt, pepper, and hot sauce. Place your Onions in the mixture making sure that each is covered with the liquid. Set aside for about 3-6 minutes.
3. Mix the cornmeal and flour in a paper bag or a large Ziploc bag.
   
4. In your fryer or a deep fry pan, heat enough oil, about 3/4 of an inch. Make sure the oil is hot enough.
   
5. Working in batches, remove the onions, shaking of the excess buttermilk, and place in the flour mixture.
   
6. Remove from the flour mixture, shaking off the excess and fry about 1-2 minutes, turning at least once to brown on all sides. Remove and place on a paper towel to drain excess oil.
   
7. Repeat steps 5 and 6 until all onions have been fried.
8. Enjoy!
   

POINTERS

• Do not crowd the fryer. This will cause the onion rings to steam not fry! No one likes soggy onion rings.
  
• Feel free to up the ante on the hot sauce if you want them hotter!
• Se sure to season as soon as they leave the fryer.