2
yellow onions, about 1 1/2 lb. total, quartered and cut into 1/4-inch-thick
strips
3 cups
buttermilk 2
cups all-purpose flour
2 Tbs.
kosher salt, plus more, to taste 2
cups medium-grind cornmeal
Vegetable
oil for frying
Put the onions in a large bowl. Add the
buttermilk and 1 Tbs. of the salt and stir to coat evenly. Refrigerate for 30
to 45 minutes.
Preheat an oven to
200°F. Line a baking sheet with paper towels. Set a wire rack on another baking
sheet. In a large pot over medium-high
heat, pour in enough oil to fill one-third of the pot and heat to 350°F on a
deep-frying thermometer.
In a bowl, whisk together the flour, cornmeal and 1
Tbs. of the salt. Remove one-fourth of the onions from the buttermilk mixture,
allowing the excess liquid to drip off. Place the onions in the cornmeal
mixture and toss to coat evenly. Transfer to a large plate. Gently drop the
coated onions into the hot oil and fry until golden brown and crisp, 3 to 4
minutes. Transfer to the paper towel-lined baking sheet to drain, then season
with salt. Transfer to the wire rack-lined baking sheet and keep warm in the
oven. Repeat with the remaining onions in 3 more batches. Serves 6.
No comments:
Post a Comment