HOMEMADE ONION RINGS
Thursday, November 21, 2019
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In this family we tend to eat very a well and diet and do very well at staying off from sugar and sweets (it’s particularly straightforward once you create everything from scratch!). however there area unit a handful of things that i'm simply utterly weak to. And by weak I mean inevitable face stuffing can occur.
We’ve been creating our own murphy Tots for for a while currently however I’ve been (purposefully) avoiding creating onion rings for the sake of my waist. I seriously assume I’m missing a number of sweet receptors and have had them replaced by salt receptors. Chocolatey dessert? Meh. provide Maine cheese. Candy? Meh. provide Maine a fresh, salty something. create that fresh salty cooked rings of onion and it’s everywhere.
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| HOMEMADE ONION RINGS |
Ahhh home-brewed Onion Rings. There’s one thing even a lot of satisfying a few treat that’s made up of scratch, you know? affirmative, it takes longer and a lot of effort, however I compare it to once you grow your own vegetables. Is there something higher than ingestion a contemporary off the tracheophyte tomato that you just grew yourself? Nope. Well, aside from a freshly cooked from scratch onion ring wet in a very from scratch fry sauce!
I might have ingested all of those onion rings for dinner. With a brew. It’s been a protracted week – and very, if you're thinking that concerning it, it had everything I required, right? Vegetables and carbs – I’m good! and, with all of the salads and different healthy snacks we tend to create, home-brewed Onion Rings for dinner each once in for a while is finnneee. Balance, friends. Balance.
INGREDIENTS:
- 2 Sweet onions
- 2 Cups Buttermilk
- 2 cup all purpose flour
- 1 tablespoon kosher salt
- 1/2 teaspoon of fresh ground pepper
- Vegetable oil or canola oil for frying
INSTRUCTIONS:
- Slice onion 1/2 - 1 inch thick and separate the rings.
- Pour buttermilk in a bowl and add rings. Cover and store in fridge for at least an hour.
- In a dutch oven or a large pot add approximately 3 inches deep with oil. Heat to 360 degrees or if you don't have a thermometer, just dip in the handle of a wooden spoon. When the oil bubbles around the handle, it's ready.
- Mix flour with salt and pepper in a wide shallow bowl or plate.
- With tongs, dredge rings in flour ensuring they are well coated (you can double coat if you want extra batter by dipping back in buttermilk and dredging again) and then add to dutch oven. Be sure to not over crowd rings - fry in batches for 2-3 minutes until rings begin to golden. Watch closely that they do not burn! They'll go from done to burnt quickly.
- Remove from oil with tongs, shaking off excess oil and cool on a paper towel lined plate.
- Serve immediately with Fry Sauce or Ketchup!
