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Crispy Vidalia Onion Rings in Buttermilk Batter Recipe

Crispy Vidalia Onion Rings in Buttermilk Batter Recipe

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Crispy Vidalia Onion Rings in Buttermilk Batter

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Ingredients:

Serving

1 1/2 quarts vegetable oil
1 cup instant flour
1 cup all-purpose flour
1/2 tsp cayenne pepper
1/4 tsp paprika
2 tsp kosher salt
1/2 tsp ground white pepper
2 cups buttermilk
4 vidalia onions (or other sweet onion, such as maui), cut into 1/4-inch thick slices and separated into rings
fire roasted red pepper ketchup, recipe follows
1 large onion, cut into small dice
3 garlic cloves, minced
3 tbsp olive oil
2 1/2 lb red peppers , roasted, peeled, seeded, and roughly chopped
2 cups vegetable stock
1/2 tsp dry mustard powder
1/2 tsp ground allspice
1/2 tsp ground mace
1 tbsp minced hot red chiles
3/4 cup red wine vinegar
1/2 cup dry red wine
1/2 tsp freshly ground black pepper
salt

Directions:

In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
Fire-roasted red pepper ketchup:
In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3898.86 Kcal (16324 kJ)
Calories from fat	3136.77 Kcal
		% Daily Value*
Total Fat	348.53g	536%
Cholesterol	13.48mg	4%
Sodium	20639.5mg	860%
Potassium	1019.36mg	22%
Total Carbs	174.93g	58%
Sugars	19.56g	78%
Dietary Fiber	12.08g	48%
Protein	15.1g	30%
Vitamin C	367.1mg	612%
Iron	2.9mg	16%
Calcium	299.7mg	30%

Amount Per 100 g
Calories	364.3 Kcal (1525 kJ)
Calories from fat	293.09 Kcal
		% Daily Value*
Total Fat	32.57g	536%
Cholesterol	1.26mg	4%
Sodium	1928.49mg	860%
Potassium	95.25mg	22%
Total Carbs	16.35g	58%
Sugars	1.83g	78%
Dietary Fiber	1.13g	48%
Protein	1.41g	30%
Vitamin C	34.3mg	612%
Iron	0.3mg	16%
Calcium	28mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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