This classic pie with a maple twist is named for the necessity of shooing the flies away as the sweet, sticky ingredients cool. We're re-sharing this recipe in anticipation of the sap starting to flow!
Double Crispy Onion Rings
- Canola oil
- 3 large Vidalia or other sweet onions (about 2 lbs)
- 2 cups buttermilk
- 3 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tsp cayenne pepper
- 1 tsp salt
- Freshly cracked black pepper
In a large, heavy pot, heat 3 inches of oil over high heat until it registers 300°F on a candy/deep-fry thermometer, or until a cube of bread turns golden in 20 seconds.
Meanwhile, cut onions into 1/2-inch-thick slices and separate into rings. Pour buttermilk into a bowl, add onion rings and let sit for 10 minutes. In another bowl, combine flour, cornmeal, cayenne, salt and black pepper to taste.
Working with 4 to 5 onion rings at a time, shake off excess buttermilk. Toss in flour mixture and shake off excess. Repeat both steps again. Carefully transfer onions to the hot oil and fry, turning occasionally with tongs, until golden brown, about 3 minutes per batch. Transfer to a plate lined with paper towels and sprinkle with salt to taste. Serve immediately.