Homemade Onion Rings
User Reviews
4.9
Homemade Onion Rings
Description
Homemade Onion Rings use sweet onions sliced into half to one inch thick rings, soaked in buttermilk to soften and infuse flavor. The onions are then dredged in a flour mixture seasoned with kosher salt and freshly ground black pepper, with an option for double coating to create extra crispiness. Fried in vegetable or canola oil heated to about 360 degrees Fahrenheit, the rings develop a golden crust within 2-3 minutes. Careful watching during frying prevents burning, as the delicate batter can go from golden to burnt quickly. After frying, they are drained on paper towels to remove excess oil and served immediately.
The soaking step tones down the pungency of the onions and promotes batter adhesion, crucial for even frying. The crunchy texture contrasts with the tender onion interior, creating an enjoyable contrast. Serve these onion rings with fry sauce, ketchup, or a dipping sauce of choice while hot for the best experience. They pair well as a side for burgers, sandwiches, or casual meals.
The method includes precise oil temperature checking using a wooden spoon handle, offering a simple test if a thermometer is not available. Frying in batches avoids overcrowding the pan, ensuring even cooking and crispiness. Leftover rings may lose crunch, so consume shortly after preparation.
Ingredients
- 2 sweet onion
- 2 Cups buttermilk
- 2 cup all-purpose flour
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- vegetable oil or canola oil, for frying
Instructions
- Slice onions 1/2 - 1 inch thick and separate the rings.
- Add buttermilk to a bowl and add rings. Cover and store in fridge for at least an hour.
- In a dutch oven or a large pot add approximately 3 inches deep with oil. Heat to 360 degrees or if you don't have a thermometer, just dip in the handle of a wooden spoon. When the oil bubbles around the handle, it's ready.
- Mix flour with salt and pepper in a wide shallow bowl or plate.
- With tongs, dredge rings in flour ensuring they are well coated (you can double coat if you want extra batter by dipping back in buttermilk and dredging again) and then add to dutch oven. Be sure to not over crowd rings - fry in batches for 2-3 minutes until rings begin to golden. Watch closely that they do not burn! They'll go from done to burnt quickly.
- Remove from oil with tongs, shaking off excess oil and cool on a paper towel lined plate.
- Serve immediately with Fry Sauce or Ketchup!
Notes
- Use buttermilk soaking to tenderize onion rings and improve batter adhesion.
- Maintain oil temperature at about 360°F; test with wooden spoon handle if no thermometer is available.
- Fry onion rings in small batches to prevent overcrowding for even crisping.
- Serve onion rings immediately for best texture; they tend to lose crispness upon standing.
- Try homemade fry sauce or ketchup recipes for dipping alternatives.
User Reviews
Overall Rating
4.9
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