Homemade Onion Rings #appetizers #snacks

In this family unit we eat extremely a well and adjusted eating routine and find real success at avoiding refined sugar and desserts (it's particularly simple when you make everything without any preparation!). In any case, there are two or three things that I am simply totally frail to. Furthermore, by powerless I mean unavoidable face stuffing will happen. Those two shortcomings: #1 Potato Tots. #2: Onion Rings.

We've been making our own Potato Tots for a little while now however I've been (intentionally) abstaining from making onion rings for my waistline. I truly believe I'm feeling the loss of a couple of sweet receptors and have had them supplanted by salt receptors. Chocolatey dessert? Meh. Give me cheddar. Sweet? Meh. Give me a crunchy, salty anything. Make that crunchy salty singed rings of onion and it's everywhere.

Ahhh Hand crafted Onion Rings. There's something much all the more fulfilling about a treat that is produced using scratch, you know? Indeed, it takes additional time and more exertion, yet I compare it to when you develop your own vegetables. Is there anything superior to eating a crisp off the vine tomato that you developed yourself? Probably not. All things considered, aside from a newly singed without any preparation onion ring dunked in a without any preparation fry sauce!

Also try our recipe Mashed Potato Balls

Firm Custom made Onion Rings are the ideal starter or backup to any burger or sandwich!

Ingredients

• 2 Sweet onions
• 2 Cups Buttermilk*
• 2 cup all purpose flour
• 1 tablespoon kosher salt
• 1/2 teaspoon of fresh ground pepper
• Vegetable oil or canola oil for frying

Instructions

1. Slice onion 1/2 - 1 inch thick and separate the rings.
2. Pour buttermilk in a bowl and add rings. Cover and store in fridge for at least an hour.
3. In a dutch oven or a large pot add approximately 3 inches deep with oil. Heat to 360 degrees or if you don't have a thermometer, just dip in the handle of a wooden spoon. When the oil bubbles around the handle, it's ready.
4. Mix flour with salt and pepper in a wide shallow bowl or plate.
5. With tongs, dredge rings in flour ensuring they are well coated (you can double coat if you want extra batter by dipping back in buttermilk and dredging again) and then add to dutch oven. Be sure to not over crowd rings - fry in batches for 2-3 minutes until rings begin to golden. Watch closely that they do not burn! They'll go from done to burnt quickly.
6. Remove from oil with tongs, shaking off excess oil and cool on a paper towel lined plate.
7. Serve immediately with Fry Sauce or Ketchup!

Read more our recipe : Butternut Squash Stuffed Shells with Sage Browned Butter

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