Buttermilk Batter-Fried Onions
| Yield: serves 4 | Time: 55 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation
Slice regular onions. If you’re working with walking onions, slice ends from onions and remove outer layer. On one side of each onion, make two cuts, lengthwise and crosswise, while keeping the bottom intact. Peel back slightly.
Pour milk into a small bowl.
In another bowl, whisk together flour, cornmeal, and spices.
In a large wok or dutch oven, heat 3 inches of vegetable oil to 350 degrees.
Dunk each onion in the milk, then dredge in the flour mixture until evenly coated.
Fry in hot oil for 3 minutes, or until crispy.
Drain on paper towels or a cooling rack set over a baking pan.
Ingredients
2 large onions or 12-15 walking onions (bulbs)
1 cup buttermilk or nondairy milk
1 cup flour
¼ cup cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper