Buttermilk Onion Rings
User Reviews
5
Buttermilk Onion Rings
Description
This recipe uses large sweet onions, sliced into half- or one-inch thick rings, separated and prepared for frying. The onions are dredged in seasoned flour, soaked in buttermilk seasoned with salt and pepper, then coated again with flour containing cayenne pepper for a subtle heat note. These layers create a flavorful, crispy crust once fried.
Peanut oil heated to 375°F is used for frying, ensuring a crunchy texture and even browning. The process includes careful moisture removal and seasoning to maximize crispiness and flavor balance between the sweet onion and the spiced batter.
Cooking in batches and draining on paper towels helps avoid sogginess. These onion rings make a classic snack or side dish with a satisfying crunch and a mild spice kick from the cayenne pepper.
Ingredients
- 2 large sweet onion Vidalia or other
- 1 quart peanut oil
- 2 cups buttermilk (either low-fat or full-fat)
- salt Kosher salt and freshly ground black pepper
- black pepper Kosher salt and freshly ground black pepper
- 4 cups all-purpose flour
- 1/2 teaspoon cayenne pepper
Instructions
- Peel the onions and slice them crosswise into 1/2- or 1-inch-thick slices. Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.☞ TESTER TIP: If you slice the onions only 1/2 inch thick, you can save yourself some work and not remove the papery thin membrane from the onions.
- Heat the oil in a heavy-bottomed pot over medium heat or in a tabletop deep fryer until it reaches 375°F (190°C). Line a baking sheet with paper towels.
- While the oil is heating, pour the buttermilk in a large baking dish and season liberally with salt and black pepper.. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
- Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk and soak for a moment, turning to completely coat them, and then allow the excess to drain off. Then dredge the rings in the second dish of flour, making sure to coat the rings evenly.
- Tap off the excess flour from the rings and transfer them to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes.
- Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the onion rings have been cooked. Serve hot. Originally published July 30, 2009.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 796kcal | 40% |
| Carbohydrates | 63g | 21% |
| Protein | 10g | 20% |
| Fat | 57g | 88% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 7mg | 2% |
| Sodium | 78mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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