Fried Local Onions with Creamy Kochujang Sauce
Summary
| Yield |
|---|
Ingredients
2
Local Yellow Onions or White Onions (peeled and sliced into very thing rings ) 2 cups
butter milk 1 cup
mayonnaise 2 tablespoons
prepared kochujang sauce 2 teaspoons
honey 2 teaspoons
rice wine vinegar 3 cups
AP flour 3 tablespoons
Salt 2 tablespoons
ground pepper 2 tablespoons
granulated garlic 3 cups
vegetable oil, plus more as neededInstructions
- Combine the onions and buttermilk and allow to sit overnight.
- Combine the mayonnaise and kochujang sauce and mix until incorporated. Refrigerate.
- Combine the flour, salt, ground pepper and granulated garlic.
- Place the oil in a pot (ensuring that you have a 3 inch depth of oil) and heat to medium high heat.
- Prepare a platter lined with paper towels.
- In small batches, take onions, remove excess buttermilk and dredge in the seasoned flour.
- Remove excess flour and then fry until golden brown. Drain.
- Continue in small batches until all the onions are done.
- Serve with the creamy kochujang sauce.
