Onion Rings

Name: Onion Rings
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 4 large yellow onions, peeled; 4 1 ⁄ 4 cups flour; 1 cup cornmeal; 3 ⁄ 4 cup cornstarch; 1 ⁄ 3 cup baking powder; 2 tbsp. dried parsley; 2 tbsp. seasoned salt, such as Lawry's; Vegetable oil; 1 cup milk; 1 cup buttermilk

Serves
serves 8

LAURIE SMITH

We found this recipe at the Smoke Stack and Jack Stack chain restaurants while researching a story on Kansas City barbecue. Locals told us these onion rings were the best, and after you try them, we think you'll agree.

Ingredients

4 large yellow onions, peeled
4 ¹⁄₄ cups flour
1 cup cornmeal
³⁄₄ cup cornstarch
¹⁄₃ cup baking powder
2 tbsp. dried parsley
2 tbsp. seasoned salt, such as Lawry's
Vegetable oil
1 cup milk
1 cup buttermilk

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Instructions

Step 1

Cut onions crosswise into 1"-thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.

Step 2

To make dry batter, mix together 2 1⁄4 cups of the flour, cornmeal, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.

Step 3

Pour enough oil into a cast-iron pot to come to a depth of 3". Heat over medium-high heat to 325°–350°. Put remaining 2 cups flour in a bowl. In another bowl, mix together milk and buttermilk.

Step 4

Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.

Cut onions crosswise into 1"-thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.
To make dry batter, mix together 2 1⁄4 cups of the flour, cornmeal, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.
Pour enough oil into a cast-iron pot to come to a depth of 3". Heat over medium-high heat to 325°–350°. Put remaining 2 cups flour in a bowl. In another bowl, mix together milk and buttermilk.
Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.