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      RECIPE TITLE " Rasta Rings"
    Excerpted from Caribbean Pantry Cookbook . Copyright (c) by Steven Raichlen. Reprinted with permission by Artisan.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields serves 4 time--- difficultyeasy

    These aren't your run-of-the-millonion rings, not with their fiery seasoning of Volcanic Hot Sauce and Jamaican Dry Jerk Seasoning. The buttermilk makes the onion rings exceptionally tender. Rasta Rings would make a good accompaniment to the Palomilla on page 46.


    • 2 large white onions (about 1 pound)
    • 2 1/2 cups buttermilk
    • 1 to 2 tablespoons Volcanic Hot Sauce (page 58), or your favorite hot sauce
    • 1 cup all-purpose flour
    • 1 cup fine white cornmeal
    • 2 tablespoons cornstarch
    • 1/3 cup Dry Jerk Seasoning
    • 1 tablespoon salt, plus salt for sprinkling
    • 2 to 3 cups canola oil
    Caribbean Pantry Cookbook
    Caribbean Pantry Cookbook 70 vibrant recipes for condiments, seasonings, preserves, snacks, sweets & drinks from the lands of spice & sun. Mail sources.


    Peel the onions and cut crosswise into thin (1/8-inch to 1/4-inch) slices. Break the slices into rings with your fingers and place them in a shallow bowl with the buttermilk an hot sauce. Gently toss to mix and place in the refrigerator. Marinate the onion rings in this mixture for 1 to 2 hours, mixing as necessary.

    Combine the flour, cornmeal, cornstarch, 1/4 cup jerk seasoning, and 1 tablespoon salt in another mixing bowl and whisk to mix.

    Just before serving, heat 1 1/2 to 2 inches of oil to 375 F in a skillet or electric frying pan.

    Remove the onion rings from the buttermilk and drain. Toss the rings in the seasoned flour. Remove the rings from the flour, shaking off the excess, and lower them into the oil. Fry the onion rings until golden brown, 1 to 2 minutes, working in several batches. Transfer the onion rings to paper towel to drain. Sprinkle the Rasta Rings with the remaining jerk seasoning, salt to taste, and serve at once.

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