- 5 large sweet onions, peeled and sliced into 1" rings
- neutral flavored oil (vegetable recommended)
- for seasoned flour mixture:
- 2 1/2 cups flour
- 1 1/4 cup cornmeal
- 1 cup cornstarch
- 1/2 cup baking powder
- 3-4 tablespoons Kansas City Rub or your favorite bottled rub
- 1 teaspoon salt
- Dredge:
- 2 1/2 cups flour
- Liquid Mixture:
- 1 1/2 cups buttermilk
- 1 1/4 cups whole milk
Cut onions into rings and place into a large bowl filled with cool water.
Scoop out plain flour and set aside. Combine the liquid mixture and set aside. Do the same for the seasoned flour mixture. This will be a 3 step dredging process.
Remove onions from water and place onto a clean kitchen towel or a paper towel lined tray.
Heat about 3- 3 1/2 " of oil in a large skillet. If you have a deep fryer, follow manufacturer's instructions. Once temperature of oil reaches between 340-350 degrees F., it is time to start dredging and frying.
Dip onion rings into plain flour, then liquid mixture, then into seasoned flour mixture. Drop about 4 or 5 rings into the oil and cook for 2- 2 1/2 minutes, or until they are golden brown and crunchy. Scoop out with a large slotted spoon (or heat resistant spatula) onto a paper towel lined tray. Season with a little salt. Repeat process for the next several batches.
Calories: 503kcal | Carbohydrates: 97g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 2202mg | Potassium: 440mg | Fiber: 7g | Sugar: 9g | Vitamin A: 157IU | Vitamin C: 6mg | Calcium: 1139mg | Iron: 7mg