Happy Memorial Day. I really meant to post these onion rings before today, so you could actually make them today, but alas. They will taste just as good tomorrow, and the next day, and for the rest of your life. We had company all weekend and we were just too busy cooking, eating, hiking, swimming, and laughing. My brother Roy and his wife were here with their family of five children, plus Roy's Korean mother in law. Her name is Mamasan-I think-or else it is Harmony, or Omanay. I just call her whatever everyone is calling her, so I might be calling her mother, or grandma, or hey little old lady. She never seemed to mind. Or maybe she did, but since she speaks only Korean, I'll never know. It turns out that she loves onion rings. (Roasted tomato salsa, not so much.) But who doesn't love onion rings? And this recipe, as it turns out, is absolutely irresistible. So if your name is Marigold or Marvin or Mamasan, give them a try. And have a happy Memorial Day.
Estimated Cost: $5.00 for 8-10 servings
2 large onions, thinly sliced into rings
2 cups buttermilk
1 teaspoon each salt and pepper
2 cups flour
2/3 cup cornmeal
1 teaspoon paprika
vegetable oil, for frying
Soak onions in buttermilk with salt and pepper for at least a half an hour. Preheat oil to 350 degrees in large pot over medium heat. (Oil should be at least 2 inches deep.)In a pie plate, mix flour, cornmeal, and paprika. Add 1/2 teaspoon each salt and pepper. A few at a time, remove onions from buttermilk and dredge in flour mixture. Fry onion rings until golden brown. Remove to paper towel lined plate. Keep warm in oven at 250 degrees till serving. Serve with cherry barbecue sauce (scroll down for recipe) or with your favorite barbecue sauce.
White Chocolate Brownies are my assignment for Tuesdays with Dorie, but they don't sound too great to me. Anybody want to convince me otherwise?