I never knew onion rings were made out of onions! Yes, sad but true! I honestly thought it was just a name for it.. Just like how french fry is just a name and those fries you eat at Macs ain’t French.

So long story short, I was surfing this guy’s blog and got the recipe from there! It is so mind numbing-ly easy to do! Forget Burger King just for today! ( I know it’s good as well!)

This one is different in the sense that it has a lot more flavor to it! You can also adjust this recipe according to how spicy you would like it to be (or not at all). All you need is a few minutes to prep up for this!

You use Vidalia onions to make these. If you didn’t know what that was, here’s a picture above. I didn’t know either. I had to google it. It sounds better (and prissier) than saying ‘use brown onions’ doesn’t it.. Vidalia…..

Ok anyway, you first slice up the onions depending on how thick you like your onion ring to be! But I suggest thicker is the way to go!

You then prep the marinade for the onions! Leave the onions in the marinade for a couple of hours in the fridge. (I haven’t mixed them up properly in the picture that I took! )

You then prep the flour with spices for coating the onions before frying them!

And then you fry it!


And then you fry somemore cos you’re hungry!

And then you strategically place them in a bowl and then you EAT IT!

Aaaannd then you go off to brush your teeth! Cos you’re gonna have onion breath! :D

Love,

The Starting Chef ♥


The  Recipe from The Sophisticated Gourmet

Buttermilk Onion Rings

Ingredients for marinade
2 tablespoons hot chilli sauce
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
2 cups buttermilk ( Like I have said before, if you don’t have any, just pour 1 tsp of vinegar in plain milk and let it sit for 5 mins before you use it!)
1 large Vidalia onion, sliced (¼-inch slices)

P.S: If you do not have garlic salt but you feel like eating homemade onion rings RIGHT NOW  just use the Maggi hot garlic chili sauce in place of both the hot chilli sauce and the garlic salt.

Ingredients for flour (for coating)

2 cups flour
1 tablespoon garlic salt (or just plain salt if you do not have any garlic salt)
1 teaspoon sweet paprika/chilli powder
½ teaspoon freshly ground black pepper

1 quart vegetable, canola, or peanut oil for frying

Preparation:

In a large mixing bowl, combine the hot chilli sauce, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, and the buttermilk. Submerge the onions.

Cover the bowl and refrigerate for two hours.

In a shallow bowl or large dish, combine the flour with 1 tablespoon garlic salt, 1 teaspoon paprika, and ½ teaspoon of ground black pepper. Dredge the onions in the seasoned flour evenly and shake off any excess.

Heat the oil In a large, deep pot until it registers 360ºF on a candy/deep-fat fry thermometer.

Fry the onions in three batches, turning them with a pair of tongs so they cook evenly and turn golden brown, about 3 minutes per batch. Remove the onion rings from the oil and drain on paper towels. Taste for seasoning and add a little extra salt, if desired. Serve with your favorite dip (aioli or tartare should be good) , and enjoy!


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