West Texas Onion Rings
- SERVINGS: 6
The key to these addictive onion rings is to use sweet onions, such as the Texas 1015 variety or Walla Wallas from Washington. Coat the onions just before frying. You can use the adobo sauce that canned chipotle chiles are packed in, or buy adobo sauce on its own. Canned chipotles and adobo sauce are now available at most supermarkets.
- 1 1/2 cups milk or buttermilk
- 1 1/2 cups all-purpose flour
- 2 tablespoons adobo sauce
- 2 large sweet onions (about 1 pound each), sliced 1/4 inch thick and separated into rings
- Vegetable oil, for frying
- 1 1/2 cups yellow cornmeal
- 1 tablespoon ground cumin
- In a large bowl, whisk the milk with 1/2 cup of the flour and the adobo sauce until smooth. Add the onion rings and toss to moisten with the mixture.
- In a cast-iron skillet, heat the oil to 350°. In a large paper bag, combine the remaining 1 cup of flour with the cornmeal, cumin and 1/2 tablespoon salt. Working in batches, dredge the onions in the cornmeal mixture, shaking off the excess. Transfer to a baking sheet.
- Working in batches, fry the onion rings in the hot oil until golden brown, 3 to 4 minutes. Using tongs, transfer to paper towels to drain. Season with salt and serve immediately.
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Congratulations to Mei Lin, winner of Top Chef Season 12.