Chili Onion Rings
- 3 large Vidalia, Walla Walla or Texas 1015 onions
- 3 to 4 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground dried red chile
- 1 teaspoon sugar (if you are not using sweet onions)
- Peanut oil (for deep frying)
- Cut the onions into 1/4-inch slices. In a non-reactive dish, soak onions in buttermilk
for 30 to 60 minutes.
- In a brown paper bag, combine flour, salt, chili powder, chile and, if needed,
- Drain onions, and dredge them in the seasoned flour. Pour at least 4 inches of
oil into a heavy saucepan at least twice that deep.
- Heat oil to 375 degrees F. If the oil smokes before reaching the correct temperature,
it cannot be used for deep frying. Use only fresh, unused oil.
- Fry the onion in batches, about 2 to 3 minutes, or until they are golden. For
the crispiest results, drain onions on paper towels and spread them on a serving
platter. Don't pile them into a basket, where they are likely to get soggy.
- Serve immediately.
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