Recipe: Masa Onion Rings

February 23

Recipe: Masa Onion Rings

Our upcoming Fry-Day class is really getting us hungry for crispy, crunchy, and golden Masa Onion Rings! We like to pair these beauties with a tall Gin & Tonic with extra lime!

Masa Onion Rings

from Tom Douglas’ Seattle Kitchen

serves 4-6

  • 2 large onions (about 1 1/2 pounds)
  • 4 cups all-purpose flour
  • 2 cups cornmeal
  • 1/4 cup masa harina (the dry, flour-like product, not fresh masa)
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons cayenne pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • peanut oil

Peel the onions and cut them into ½” slices. Separate the onions into rings. Discard the inner center pieces that are toosmall, or reserve them for another purpose.
You will need 3 bowls for breading the onion rings. In the first bowl, place 2 cups of the
flour. In the second bowl, place the
buttermilk. In the third bowl, combine
the remaining 2 cups flour, cornmeal, masa harina, paprika, salt, cayenne
pepper, thyme and black pepper. Line 2
baking sheets with parchment paper or wax paper. As you bread the onion rings, use one hand
for dry ingredients and one hand for wet ingredients to avoid a gloppy mess on
your hands. In batches, dip the onions
in flour, then buttermilk, and then seasoned flour mix. When necessary, to keep the flour clean and
easy to work with, sift the seasoned flour mix and discard clumps of batter. Place the breaded rings on the baking sheets
and place the sheets in the refrigerator for 1 hour to set.

Heat a straight-sided pan with at least 2 inches of oil, no more than halfway up the sides, to 350º F, checking with a deep-fry thermometer. Fry the onion rings until golden-yellow, then drain on paper towels. The onion rings should be light in color because the cornmeal can burn if you fry them too long. Season to taste with salt and serve immediately. (If you are frying the onion rings in batches, you can hold them on a baking sheet in a 300º F oven while you finish frying all of them. But don’t leave them in the oven too long or they will get soggy.)

Hello! Looks like you're using an older version of your browser (IE8 or older).
Please update to the latest version in order to view this and other websites in the way they were meant to be seen!