Southern-Style Appetizer Deliciousness!
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Now, I know that this recipe talks about using a dutch oven or other heavy pot full of oil, but if the prospect of having to deal with that (and maintain a steady oil temperature in it) scares you a bit (it did me, frankly), I have another suggestion: Use a deep-fat fryer. They take care of the temperature maintenance for you, and you won’t have to worry about flipping anything in hot oil (or have to wait for a hot pot full of oil on your stove to cool down and have to worry about how to dispose of all the oil right away). I believe that you will have to stick with the vegetable oil instead of the peanut oil, but you can’t really beat a deep fat fryer for making recipes like this really convenient.
Oh, and though these fried onions taste just fine on their own, they are often served with some kind of dip. The recipe creator suggests using a Creole dipping sauce, but I think that any dip that is smooth and on the creamy side will do. Enjoy!
Ingredients
2 large sweet onions, sliced into 1/2 inch rings
2 cup buttermilk
1 Tbsp hot sauce (more or less to your taste) (I went with Louisiana Hot Sauce)
2 1/4 cup all-purpose flour
1 tsp seasoned salt
1 tsp seafood seasoning (I think that Old Bay is the usual go-to for most people, though I really love Zatarain’s Crawfish, Shrimp, and Crab Boil)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 beer (12 oz.) (I used a bottle of Pacifico that I had handy)
6 cup peanut or vegetable oil for frying (approximately)
Directions
(1) Slice the onions into 1/2 inch slices and separate the rings. Mix together the buttermilk and hot sauce and pour over the onions. Marinate the onions for 1 hour.
(2) To prepare, heat approximately 6 cup oil in a heavy bottomed pot or dutch oven to 350°F. Mix together the flour, seasoned salt, seafood seasoning, onion powder, garlic powder, paprika and cumin.
(3) Separate the seasoned flour using 1 1/4 cup for dredging. Mix the remaining 1 cup with 12 oz beer stirring until the flour dissolves.
(4) Shake the excess buttermilk from each onion ring, then dredge lightly in the seasoned flour.
(5) Dip into the beer batter letting the excess drip off then lower into the hot oil. Don’t crowd the oil, or the onion rings will stick together. Cook until golden around 2 minutes, turning as needed. Keep the oil temperature around 350°-360°F.
(6) Place on paper towels to drain. Sprinkle lightly with additional seasoned salt or seafood seasoning immediately after removing them from the oil.
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Quick tip: Try these as a side dish with chicken and mashed potatoes – so delicious!
Thanks to Melissa’s Southern Style Kitchen for this delicious fried onion recipe.