This supporting vegetable deserves the spotlight. Peel away and find its potential with four aromatic recipes.
Makes: 4 servings
Prep: 35 mins
Cook: 15 mins
- 1 cup plus 2 tablespoons buttermilk
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon hot pepper sauce
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 large egg
- 4 1/2 cups instant rice, uncooked
- Vegetable oil, for frying
- 3 large sweet yellow onions, sliced 1/2 inch thick, separated into rings
- In a small bowl, combine 2 tablespoons buttermilk, the mayonnaise, chives and hot sauce. Season with salt; refrigerate.
- Line a large baking sheet with wax paper. In a large bowl, whisk together the flour, baking powder and 2 teaspoons salt. In a medium bowl, whisk together the egg and remaining 1 cup buttermilk.
- Using a food processor and working in batches, finely grind the rice, about 3 minutes; transfer to a large, shallow baking dish.
- Fill a large Dutch oven with enough oil to reach a depth of 2 inches. Heat over medium-high heat until the oil registers 360 degrees on a deep-fry thermometer. Meanwhile, working one at a time, coat the onion rings with flour, dip them into the buttermilk mixture, then coat with the rice, pressing gently to adhere. Transfer to the prepared baking sheet.
- Fry the onion rings, about 8 at a time, turning once or twice with a slotted spoon, until golden-brown, 2 to 3 minutes. Drain on paper towels. Serve hot with the sauce.
- Mionetto Il Prosecco NV (Italy), La Tordera Prosecco di Valdobbiadene Brut NV (Italy)