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Shoestring Onion Rings<\/p>\nShoestring Onion Rings<\/p>\n
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2 lb. yellow onions<\/p>\n
4 cups whole-fat buttermilk<\/p>\n
2 T. hot sauce, preferably Original Louisiana Hot Sauce<\/p>\n
Canola oil or peanut oil, for frying<\/p>\n
2 cups all-purpose flour, plus more for dusting<\/p>\n
2 cups cornstarch<\/p>\n
1\u00bd tsp. kosher salt<\/p>\n
\u00bc tsp. finely ground black pepper<\/p>\n
\u215b tsp. cayenne pepper<\/p>\n
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Cut each onion in half through the center (not from end to end). Peel the onions. Using a very sharp knife, slice them about \u215b-inch thick or use a Japanese mandoline to thinly slice them. You want the onion slices to be long and a consistent size. Place the sliced onions in a container and cover them with the buttermilk and hot sauce, then weigh down the onions with a plate to submerge them and let marinate in the refrigerator for 6 to 8 hours or up to overnight. Prepare a tabletop fryer with oil and heat to 350\u00b0F. Alternatively, fill a large heavy-bottomed pot with 4 inches of oil and heat the oil over medium-high heat to 350\u00b0F. Remove the onions from the refrigerator. In a large colander fitted with a bowl underneath it, strain the onions and reserve the buttermilk for double dredging. In a medium bowl, mix together the flour, cornstarch, 1 tsp. of the salt, the black pepper, and the cayenne. Now it\u2019s time to double-batter the onion rings. Place half the onions in the flour mixture and dredge well. Put the dredged rings aside on a lightly floured sheet pan. Repeat with the rest of the onions. Now dredge the onions again, first in the reserved buttermilk and then again in the flour, and return them to the floured sheet pan.\u00a0 Be sure that all the onions have taken on enough flour. If you see some spots where flour has flaked off, pass the onion back through the flour mixture, really patting the flour onto the onion. Working in small batches, add the onions to the hot oil and fry until browned and crispy, 4 to 5 minutes. Use the fryer onion basket or a spider to transfer the fried onions to a bowl.\u00a0 Immediately toss with the remaining \u00bd tsp. salt. Let the oil come back to temperature before you add another batch. Consume immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shoestring Onion Rings 2 lb. yellow onions 4 cups whole-fat buttermilk 2 T. hot sauce, preferably Original Louisiana Hot Sauce Canola oil or peanut oil, for frying 2 cups all-purpose flour, plus more for dusting 2 cups cornstarch 1\u00bd tsp. kosher salt \u00bc tsp. finely ground black pepper \u215b tsp. cayenne pepper Cut each onion in half through the center (not from end to end). Peel the onions. Using a very sharp knife, slice them about \u215b-inch thick…<\/p>\n