Crispy Buttermilk-Soaked Onions
Serve with Tom-Mozz Skewers
Paper-thin slices of red onion are soaked in buttermilk, fried, and mounded on the plate.
The contrast between these crackling-hot onions and the cool mozzarella and juicy
tomatoes in Tom-Mozz Skewers with Bloody Mary Vinaigrette is perfect.
Pour the oil into a large, heavy pot and place over mediumhigh heat. While the oil heats, shave the onion as thinly as you can using a Benriner, a mandoline, or a sharp knife. Line a plate with paper towels and set aside.
Pour the buttermilk into a shallow dish. Place the flour in a separate shallow dish. Season with the salt.
When the oil reaches 375°F on an instant-read or digital thermometer, dip the onion slices into the buttermilk, allowing the excess to drip off, and dredge the slices in the flour. Carefully drop the coated onions into the hot oil. Cook, turning once, until golden brown, 2 to 3 minutes per side, and drain on the paper-lined plate. Serve immediately.
*Courtesy of Cat Cora's "Classics With a Twist"