1 1-pound Vidalia onion, peeled, cut into 1/3-inch-thick slices, then seperated into rings
3 cups buttermilk
2 cups all purpose flour
1 cup yellow cornmeal
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon salt
1 teaspoon cayenne pepper
chopped fresh cilantro (optional)
Instructions
Pour vegetable oil into heavy large deep skillet. Rest top of deep-fry thermometer against edge of skillet, submerging bulb end in oil. Heat oil over medium-high heat to 375°F
Meanwhile, combine onion rings and buttermilk in large bowl. Mix flour, cornmeal, chili powder, cumin, salt, and cayenne in another large bowl. Remove 1/3 of onion rings from buttermilk; add to flour mixture and toss well to coat.
Add coated onion rings to oil; fry until golden brown, adjusting heat as needed to maintain oil temperature, about 3 minutes. Using tongs, transfer onion rings to paper towels to drain. Repeat with remaining onion rings in 2 more batches. Transfer onion rings to platter. Sprinkle with cilantro, if desired, and serve.
Originally Submitted
2/8/2011
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