Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Appetizer | Serves: 4 - 6 |
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Source:
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Veg-Table cookbook |
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Attributes:
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Book, Vegetarian |
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Comments:
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We are not sure how to classify the cuisine of these onion rings. They could be Indian, perhaps. In any case, you'll love the color and texture--and taste! We always forget they are supposed to brine for an hour, and find that they are delicious even after 15-30 minutes. |
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Serving Suggestions:
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We often cut this recipe in half and have these as a lunch. They also make a good appetizer. Or, you can stuff them in a burger. These rings are great served with a beer. We also always have way more dipping sauce than needed, so that can be cut back, too |
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Ingredients:
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2 extra-large white or yellow onions, sliced into 1/2-inch thick rings 1 tsp. fine sea salt 1 cup plain unsweetened buttermilk or kefir 1/2 cup chopped cilantro 1/2 cup chopped dill 2 cloves garlic, roughly chopped 1 green chili, such as jalapeño, stemmed and roughly chopped 1 tsp. whole caraway seeds Fine sea salt 2 cups all-purpose flour 1/2 cup cornstarch 1 tsp. freshly ground black pepper 1 tsp. fine sea salt 1/4 tsp. ground turmeric 2 cups buttermilk or kefir 1/4 tsp. fine sea salt 1/4 tsp. ground turmeric 3 to 4 cups neutral oil, such as grapeseed 2 tbs. za'atar seasoning |
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Instructions:
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1. Toss the sliced onion rings with 1 teaspoon fine sea salt in a large bowl. Cover and let sit at room temperature for 1 hour. 2. Make the dipping sauce: In a blender or food processor, blend 1 cup buttermilk or kefir, the chopped cilantro, the chopped dill, the garlic, jalapeño, and caraway seeds until smooth, 30 seconds to 1 minute—taste and season with salt. Transfer to a small serving bowl, cover, and keep chilled until ready to serve. The sauce can be made ahead of time, or extra sauce can be stored in an airtight container in the refrigerator for up to 3 days. 3. Put the onions in a fine mesh sieve and let the liquid run off, then rinse with cold water. Pat dry with paper towels. 4. When ready to fry, line a baking sheet with a layer of paper towels or a wire rack. In a large mixing bowl, whisk together 2 cups of flour, the cornstarch, black pepper, salt, and turmeric. In a second large bowl, whisk until combined 2 cups buttermilk or kefir, 1/2 teaspoon sea salt, and 1/2 teaspoon ground turmeric, 5. Working with a quarter of the onions at a time to avoid overcrowding, set up an assembly line with the onions, the two bowls of coating mixtures, and a large unlined baking sheet or tray. Using a pair of kitchen tongs or two forks, add the onions to the flour mixture, toss to coat well, and tap the onion rings against the side of the bowl to remove excess flour. Dip the rings in the buttermilk mixture, toss to coat well, then tap them on the side of the bowl to get rid of any excess liquid. Return them to the bowl with the flour, toss to coat well, and again pat to remove excess flour. Place the coated rings on the baking sheet. 6. In a large, deep frying pan, warm over medium heat 3 to 4 cups of neutral oil to 350°F. 7. Fry the onions in batches in the hot oil, stirring to separate the rings, until they are golden brown and crisp, 6 to 7 minutes. Transfer the oinions to the prepared baking sheet. In batches, fry the remaining onions, letting the temperature return to 350°F before adding the next batch. Toss the hot, fried onion rings with za'atar. 8. Serve immediately with the buttermilk caraway dipping sauce on the side. |
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2025-12-15