2-3 large sweet Vidalia onion, cut into ¼ slices Mix well -- 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, salt, 1 egg, 1 1/2 cups buttermilk, or as needed 1 cup each dry unflavored bread crumbs & panko bread crumbs -- mixed Salt, to taste 1 quart vegetable oil for deep frying Dipping Sauce:- 1 tablespoon Sriracha Hot Chili Sauce, 1/4 cup Crema Mexicana 1. Heat oil for deep fry. 2. Separate the onion slices into rings. In a small bowl, stir together the flour, baking powder and salt. 3. Dip the onion slices into the flour mixture until they are all coated. This will help the batter adhere. 4. Gently beat the egg and buttermilk into the remaining flour mixture using hand mixer. 5. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. 6. Place the bread and panko crumbs on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. 7. Give it a gentle tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings. I suggest completing this entire step before starting to fry rings. It’s very easy to burn them if you’re distracted. I’m speaking from experience. 8. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. They should float to the top immediately – if they don’t, your oil is not hot enough. Turn rings over once during the frying time. 9. Remove form oil and transfer to a paper towel to drain. Season with seasoning salt, and serve warm. 10. Preparing Dipping Sauce: Mix Sriracha Chili and Crema thoroughly until completely blended. Use more or less of the chili sauce depending on your “heat” preference.
Posted on: Sun, 16 Jun 2013 04:58:29 +0000
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