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Chili Onion Rings
The perfect circle.
Servings
4
people
Ingredients
1x
2x
3x
3
1015 onions
4
cups
buttermilk
2
cups
all-purpose flour
2
teaspoons
salt
2
teaspoons
chili powder,
homemade or Gebhardt
peanut oil,
for deep-frying
Directions
Cut the onions into ¼-inch slices. In a nonreactive dish, soak the onions in the buttermilk for 30 to 60 minutes.
In a brown-paper sack, combine the flour, salt, and chili powder. Drain the onions and dredge them in the seasoned flour.
Pour at least 4 inches of oil into a deep, heavy saucepan. Heat the oil to 375 degrees.
Fry the onions in batches, about 2 to 3 minutes or until golden. Drain the onions on paper towels, sprinkle with salt, and serve immediately.
Notes
Adapted from
Texas Home Cooking
, by Cheryl Alters Jamison and Bill Jamison. Used by permission of the Harvard Common Press.