Smoked Paprika Onion Rings

[Roxy]

Smoked Paprika Onion Rings:

 

Vegetable Oil

1 Large Vidalia Onion, Sliced About 1/4 in. Thick

3 Cups Buttermilk

1-1/2 Cups Flour

1-1/2 Cups Cornmeal

2 T. Smoked Sweet Paprika-(A Couple Of Palmfuls)

1 T. Chili Powder-(A Palmful)

1 T. Ground Cumin-(A Palmful)

1 Tsp. Salt

1-1/2 Cups Sour Cream

2 Pimiento Peppers Or 1 Roasted Red Pepper, Patted Dry and Chopped

3 T. Fresh Dill Leaves

 

Heat a couple of inches of oil in a deep pot over medium to medium-high heat. The oil, 6 cups or so, will take 10 minutes or so to heat evenly. To test, a piece of bread dropped into oil should brown in a count of 20 or bubbles should form on the handle of a wooden spoon inserted into oil.

Separate and toss the rings in buttermilk. Cover a large, deep plate with plastic wrap for easy-clean up. Combine flour, cornmeal, spices, and salt on the plate. Toss 1/3 of the rings in the breading at a time and coat evenly. Fry 3 to 4 minutes until deep golden. Drain on a paper towel lined plate. Repeat.

Combine the sour cream with peppers and dill in food processor and process until a smooth sauce forms. Transfer to a dish for dipping. Surround with Onion Rings and serve.