Buttermilk Onion Rings with Grilled Tomato Aioli Dipping Sauce

Course : Grilling
Serves: 4
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1 cup all-purpose flour
3 cups buttermilk
1 dash cayenne
1 teaspoon salt -- to taste
4 large Vidalia onions -- peeled, and cut crosswise into 3/4 inch slices
4 cups peanut oil
4 cups all-purpose flour -- seasoned with
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
---grilled tomato aioli---
2 medium plum tomatoes -- grilled, seeds and skin removed -- coarsely chopped
2 cups good-quality mayonnaise
3 cloves garlic -- coarsely chopped
2 tablespoons fresh lime juice
1 dash cayenne
1 teaspoon salt -- to taste

Preparation / Directions:

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

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