Buttermilk Onion Rings W Grilled Tomato Aioli Dipping Saucesauces, side dishes 1 cup all-purpose flour 3 cups buttermilk 1 pinch cayenne salt; to taste 4 large Vidalia onions; peeled, and cut crosswise into 3/4" slices 4 cups peanut oil 4 cups all-purpose flour; seasoned with salt; to taste freshly-ground black pepper; to taste ***grilled tomato aioli*** 2 plum tomatoes; grilled, seeds and skin removed; coarsely chopped 2 cups good-quality mayonnaise 3 garlic cloves; coarsely chopped 2 tablespoons fresh lime juice 1 pinch cayenne salt; to taste Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt. Serve with tomato aioli for dipping. Grilled Tomato Aioli: Place all ingredients in a blender and blend until smooth. Season with cayenne and salt. Recipe Source: HOT OFF THE GRILL with Bobby Flay From the TV FOOD NETWORK |
