Its frickin SHA-harp, I always always use the guard because I do need my fingertips, it could make shots of me adding ingredients not so visually appealing.
Yield: serves 4, these baked onion rings are baked and not fried!
4 Dredge the buttermilk coated onion rings in permanent make up angebote the flour mixture (twice Remove onion rings one at a time out of the buttermilk mixture and dredge them in the flour mixture to coat.
Never take your eye off the cooking onions.Put fresh vegetable oil in a large frying pan around half an inch deep.(You may not need a third onion, I always buy one more in case any slicing errors occur).Submit Tips Use one hand for dipping the slices into the milk, and your other hand to dredge the slices into the flour; your fingers will stay a lot how to make a lps house cleaner.But these dont have to be Cajun.Note: It's best not to pour the leftover oil down the drain.You shouldve seen the camera Really I dont think my fingers have ever looked so delicious.I hope I havent burnt ya out on this whole Cajun obsession Ive been reeling.This double coating will make the onion rings extra crunchy.
Fry each onion ring for 2-3 minutes on both sides, or until both sides are golden brown.
2 Combine flour, cornmeal, salt, pepper in separate bowl: In a separate bowl (large enough to dredge the onion rings) whisk together the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper, and set aside.
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Adjust the heat so that the temperature of the oil in the pan stays between 350F and 390F.