ONION RINGS

Most recipes for onion rings are pretty basic. But I’ve added a couple of little extras to make these special. Like buttermilk and Panko and an Asian hot sauce. I hope you love these as much as I do. Ingredients 1 large sweet Vidalia onion, cut into 1/4 inch slices 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 egg 1 – 1 1/5 cup buttermilk, or as needed 1 cup dry unflavored bread crumbs 1 cup Panko bread crumbs 1/2 cup corn meal salt to taste 1 quart peanut oil for frying, or as needed (you can sub vegetable oil but peanut tastes better and takes the high heat better) DIPPING SAUCE 1 tablespoon Sriracha Hot Chili Sauce 1/4 cup Crema Mexicana (or use mayonnaise as a substitute) Preparing Dipping Sauce Mix two ingredients thoroughly until completely blended. Use more or less of the chili sauce depending on your “heat” preference. Preparation Heat the oil in a deep-fryer or dutch oven to 365 degrees F. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. This will help the batter adhere. Gently beat the egg and milk into the flour mixture using hand mixer. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Mix together the corn meal, bread and Panko crumbs and scatter out on a plate or shallow dish. Place rings one at a time into the crumbs, and scooping over the ring to coat it. Give it a gentle tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.I suggest completing this entire step before starting to fry rings. Ready To Cook? Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. They should float to the top immediately – if they don’t your oil is not hot enough. Turn rings over once during the frying time. Remove from oil and transfer to a paper towel to drain. Season with seasoning salt, and serve warm

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