Crunchy Cornmeal + Polenta Onion Rings
Wetting the sliced onions, then tossing them with flour and allowing them to dry out gives the buttermilk and cornmeal/polenta mixture a base for extra sticking power.
Course: Appetizer, Side Dish, Snack
Servings: 4 Servings
- 1 large yellow onion sliced and separated into ½” thick rings
- 2/3 cup cornmeal
- 1/3 cup polenta not instant
- 1/3 cup flour
- 1 + 1/2 tsp salt
- 1/4 tsp paprika or other spices
- 3/4 cup buttermilk
- high smoke point oil (such as canola, vegetable, or peanut oil)
- instant read or frying thermometer
Place the sliced onions in a colander and wet all over with cold water. Shake off excess water and transfer to a large bowl. Pour the flour over the top and toss to coat. Transfer the flour-coated rings to a wire rack and leave to dry out at room temperature 25 minutes.
Meanwhile, assemble your dredging station. In a large bowl or dish, stir together the cornmeal, polenta, salt, and paprika until well combined, and pour the buttermilk into a medium bowl or dish. When dried, dip the onion rings in the buttermilk and coat in the cornmeal mixture, then return to the wire rack.
Heat 3 inches of oil in a dutch oven or heavy bottomed pot to 365F. Fry the onion rings in batches until golden and crispy, about 4-6 minutes, and transfer to the wire rack to cool. Be sure to allow the oil to come back up to temperature between batches and don’t crowd the pot-- this can cause the oil temperature to cool too drastically, and make your onion rings greasy!
Enjoy hot!