2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
3/4 cup low-fat buttermilk
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 teaspoon cayenne pepper
coarse salt
ground pepper
4 cups vegetable oil
FOR SALAD-
2 tablespoons low-fat buttermilk
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
1 tablespoon chopped chives
coarse salt
ground pepper
3 bunches (13 ounces total) arugula
Instructions
In a large shallow bowl, toss onions with
buttermilk. In another large bowl, whisk together
flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon
ground pepper. Sprinkle 1/2 cup flour mixture evenly
on a rimmed baking sheet; set aside.
In a 5-quart heavy-bottom saucepan, heat oil until a
deep-fry thermometer registers 325 degrees to 350
degrees. Life rings out of the buttermilk (letting
excess drip off); toss with remaining flour mixture
to coat. Place on floured sheet.
Working in small batches, carefully place coated
rings (shaking off excess flour) into hot oil.
Cook until golden, gently turning with tongs, 2 to
3 minutes. Transfer rings to a paper-towel-lined
baking sheet. Repeat with remaining rings. Serve
on Arugula Salad, if desired.
Arugula Salad-
In a large bowl, whisk together 2 tablespoons each
low-fat buttermilk and reduced-fat sour cream, and
1 tablespoon each cider vinegar and chopped
chives. Season with coarse salt and ground pepper.
Toss 3 bunches (13 oz. total) arugula, well rinsed
and stems trimmed, with dressing. Season with salt
and pepper, if desired. Divide evenly among 6
plates; top with Buttermilk Onion rings, if
desired.
Originally Submitted
3/8/2010
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