Smoked Paprika O Rings (Rachael Ray) |
|
 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
|
Ingredients:
vegetable oil, for frying |
1 large vidalia onion, sliced about 1/4 inch thick |
3 cups buttermilk |
1 1/2 cups all-purpose flour |
1 1/2 cups cornmeal |
2 tablespoons smoked sweet paprika, a couple of palmfuls |
1 tablespoon chili powder, a palmful |
1 tablespoon ground cumin, a palmful |
1 tablespoon salt |
1 1/2 cups sour cream |
2 pimiento peppers or 1 roasted red pepper, patted dry and chopped |
3 tablespoons fresh dill leaves |
Directions:
1. Heat a couple of inches of oil in a deep pot over medium to medium-high heat. The oil, 6 cups or so, will take 10 minutes or so to heat evenly. To test, a piece of bread dropped into oil should brown in a count of 20 or bubbles should form on the handle of a wooden spoon inserted into oil.
2. Separate and toss the rings in buttermilk. Cover a large, deep plate with plastic wrap for easy-clean up. Combine flour, cornmeal, spices, and salt on the plate. Toss 1/3 of the rings in the breading at a time and coat evenly. Fry 3 to 4 minutes until deep golden. Drain on a paper towel lined plate. Repeat.
3. Combine the sour cream with peppers and dill in food processor and process until a smooth sauce forms. Transfer to a dish for dipping. Surround with O rings and serve.
|
|