Walla Walla Onion Rings

 
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Walla Walla Onions are such a Washington summer treat...and nothing makes better onion rings! The corneal in this fry dredge gives them a delicious crunch.


1. Slice 1 Walla Walla onion into thick rings.

2. In a medium bowl whisk together 1 C buttermilk with 1 egg OR 3/4 C plain tangy yogurt with 1/4 C water & 1 egg.

3. In a pie pan or shallow dish whisk together 1.5 C flour, 1/2 C + 1 Tablespoon cornmeal, 4 tsp salt, 4.5 tsp pepper.

4. Heat 2 C peanut oil to 350 degrees F in a skillet that allows the oil to be about an inch deep.  If you fry things often you will get a feel for this and not need a thermometer. 

*note* Peanut oil is delicious for fried treats and especially classic for American snacks, but if you want to use a different oil keep in mind that you can mix a fat with a high burn point with a fat with a low burn point, and they will average out.  For example: you can mix grape seed oil which does not burn easily and has hardly any flavor, with a bit of flavorful olive oil (normally does not tolerate super high temps.) 

5. Coat the onions evenly in the dredge, then dip in buttermilk mixture, then coat AGAIN in the dredge. Fry them in batches of about 6 at a time, using two forks to rotate them until they are golden brown and crispy. Adjust stove as needed while they fry, to maintain a steady oil temperature.

6. As the onion rings are finished, use two forks to transfer them to a brown paper bag on a tray.  A brown bag works better than paper towels, because it does not stick to the food.  Later, you can use the oily bag to light a fire! 

7. Salt them to taste and enjoy with ketchup, vinegar, homemade mayo, or just by themselves!

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