Buttermilk Batter-Fried Onions
Transform everyday onions into delicious onion rings using Acadia Tucker’s fantastic recipe. You can also swap in walking onions for regular onions—if you can’t find them, grown them yourself!(Photo image: Pixabay)
| 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
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available in our bookstore.