Tuesday, October 25, 2011

Like Cheddar's Onion Rings

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We don't eat out near as much as we used to, but one of our favorite restaurants is Cheddar's.  The flakiness and crispiness reminds my husband of eating their onion rings.  I know we would've had more to eat for dinner, if there wasn't as much "testing" while making them.


2 large onions

1 cup milk
1/2 cup water
1 tsp lemon juice

4 cups flour
2 tbs garlic salt
2 tbs chili powder

vegetable oil

Slice your onions real thin, and no crying.  Let soak in bowl of buttermilk for about 5 minutes.  Heat oil in a saucepan on medium heat.

Grabbing the onions from the buttermilk, coat them in the flour mixture; then, quickly dunk the onions back into the buttermilk and then to the flour, to get a double coat.  (My fingers get real goopy doing this.)  Gently, place a few rings at a time in hot oil; it should be bubbly.  Turn down the temperature if the oil gets too hot.  Cook until the onions are golden brown, 2-4 minutes, or when stiff to the touch, with tongs.

Let dry on paper towels.   My oil only lasted for the two large onions, barely.

*If you want to do a smaller batch, just slice one onion, and half the rest of the ingredients.

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