12 Days of Christmas: 5th Day, Crispy Onion Rings

I'm fairly certain that just about everyone has the 12 Days of Christmas memorized up through the fifth day.   After that, well, it's hit and miss.  But the fifth day is particularly memorable in that it breaks the rhythm established throughout the rest of the song.  Who hasn't dragged out the "five gold rings" in their life?

When it came to cooking five gold rings, the most obvious choice is onion rings.  They're golden, and "rings" is already in the title.  So onion rings it was.

On the fifth day of Christmas, my true love gave to me five gold rings...

Crispy Onion Rings
(serves 2-4)

1 large onion
1 1/2 c. buttermilk
a few dashes hot sauce
1/2 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/4 tsp oregano
1/4 tsp thyme
1 c. flour
1 c. breadcrumbs
Vegetable oil, for frying

Peel and slice the onion into 1/4" or thicker slices.  Separate rings.

Combine buttermilk, hot sauce, and spices in a medium bowl and add onions.  Stir to coat and let marinate in the refrigerator for 1 hour.

Put flour in one bowl and breadcrumbs in another.  If desired, you can add more of the spices used in the buttermilk to the flour.

Heat the oil to about 350F.  If using a frying pan, you'll need about an inch of oil.  Or you may use a deep-fryer.

Remove the onions from the refrigerator.  Dredge a ring through the flour to coat, then back through the buttermilk mixture, then place in the breadcrumbs and toss to coat.

Fry for 1-2 minutes on each side, until deep golden brown and crispy.  (It may take you a bit to get the temperature of the oil right.  I burned a few before I found the right temperature.)  Remove from oil to a paper-towel-covered plate.  Repeat with remaining onions.

Eat warm.

...four colly birds...


...three French hens...

...two turtledoves...

...and a partridge in a pear tree.