Skip to main content

Side Dish Sunday: Buttermilk Onion Rings

This Week: Buttermilk Onion Rings

This recipe is from my days working at a local Dairy Queen -- as far as I know, it's not a corporate recipe, since (at that time) each DQ was independent. Nowadays, most onion rings you get are pre-prepared and frozen. This process can also be used to make chicken tenders or steak fingers, just up the amounts to compensate for more food.

You will need 2 large mixing bowls, a hand strainer, 2 large platter and room in the freezer.

  • 3-4 large yellow onions (sliced)
  • 1 quart buttermilk
  • 3 cups flour
  • 3 cups cracker meal
  • 1 tablespoon salt
  • 3 tablespoons black pepper
  • 1 tablespoon garlic powder

Sift flour, salt, pepper and garlic powder into a one mixing bowl.

Put 3/4 of the buttermilk in the other bowl.

Place the onion slices in the buttermilk and allow to soak for about 2-3 minutes. A few rings at a time, remove from the buttermilk and coat with flour. After coating with flour, arrange on cookie sheet or platter. Continue until completed. (Throw away any remaining flour.)

Cover the buttermilk and refrigerate. Place the platter of rings in the freezer for 30 minutes uncovered.

Once the rings have dried in the freezer, take out the buttermilk bowl and add remaining milk.

Remove rings from freezer and one handful at a time, place gently in buttermilk until coated completely. Take out of the buttermilk and coat with cracker meal -- and place on a clean platter. Continue until completed. (Throw out any remaining cracker meal and buttermilk.)

Put platter back in freezer for at least 20 minutes before frying. If covered in plastic wrap, the onion rings can be kept frozen for 2-3 days. Just put in the refrigerator to thaw at least 1 hour prior to frying.

Fry onion rings in a deep fryer until golden brown (3-4 minutes), remove and let drain on paper towels. Dust with salt and serve.

Calories per serving: (about 6-8 large rings) 500
Labels:

Comments

Post a Comment

Popular posts from this blog

More On Energy: Supply, Demand and the Not-so-free Market

Speculators in the market have, rightly, been targeted for thier use of the Enron-loophole to basically compete (unfairly) in a market that is mixed between highly-regulated (see integrated oil companies) and unregulated players (see commodity brokers). This imbalance of power has led to the free flow of capital to a market from sources that a decade ago largely abandoned investment in oil companies -- in favor of the speculative bubble of the dotcom boom. That lack of capital infusion -- and the capital-intensive nature of the oil & gas business -- led to the mega-mergers of 1999 - 2001. Bear in mind that even with all that merger activity among the multi-nationals, their true competition is with national oil companies -- basically branches of their nation-state governments: Pemex (Mexico), Petrobras (Brazil), Pedevesas (Venezuala), Saudi Aramco (Saudi Arabia), Cinoco (China) ... you get the picture. On the one end, you have national oil companies -- either in OPEC or non-aligned ...
Post a Comment
Read more

Looking back...

It being "the thing to do" on New Years Eve, here are some of the things that came to my mind about the last decade: Houston & the Weather Tropical Storm Allison flooded Houston causing more than $5.5 B in damage and 41 deaths -- as usual, the story was overlooked by the national media because a) it was happening in Houston and b) they were manically covering the Timothy McVeigh execution countdown.  Were it not for 9/11, Allison would have been the largest disaster of 2001. Hurricane Katrina devasted the central Gulf Coast, flooding New Orleans with water and Houston with evacuees.  While the nation watched the Bush Administration fail in its duties, Mayor Bill White and the people of Houston stepped into the void -- providing shelter and a path forward for countless "new" Houstonians. Hurricane Rita taught us that our own hurricane plans were inadequate. Hurricane Gustav taught us how quickly a major storm could develop. Hurricane Ike showed how re...
Post a Comment
Read more

Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about...
3 comments
Read more