A friend gave me a bag of onions he picked on his farm and at first I honestly didn’t know what to do with them. I moved them from room to room, and then it dawned on me. Onion rings!
I only eat onion rings maybe once a year and never ever have made them. I was on this buttermilk kick and it occurred to me that buttermilk fried onion rings might be a good thing. I was wrong. They are great thing. Amazing. These are the best onion rings I ever ate. I made them again for Father’s Day, and I sat a giant plate in front of two men on my patio. A few minutes later, they were gone!
These would be great tucked into a burger, but we loved them as an appetizer. I didn’t make a heavy batter. I didn’t double dip. I simply soaked them in a spicy buttermilk all day and then floured them. I fried them in oil at around 350 degrees, turning them over after a few minutes. They were crunchy and sweet at the same time. All they needed was a little salt. Anything else may have ruined them.
Next time you’re thinking about a way to start a party, make buttermilk fried onion rings.
- 6 onions
- 2 cups buttermilk
- hot sauce
- 2 cups flour
- 1 cup oil
- Peel onions and slice about ½ inch thick.
- Separate each ring, and remove the paper-like skin between the rings.
- Salt the onions.
- Place in a bowl with buttermilk and a tablespoon of hot sauce.
- Refrigerate for a few hours.
- Remove from buttermilk, dip in flour.
- Put enough oil in pan to come up halfway to each ring or you could deep fry by putting in enough oil to completely cover. I prefer less oil and I cooked in four separate batches.
- Fry at 350 degrees. Turn over and cook until golden brown.