Buttermilk Battered Onion Rings
What do you do when your husband finally convinces you to purchase a deep fryer? You make onion rings! I have been saying no to a deep fryer for years. First I don’t have the storage space. Second, I’ve told you all how I feel about the smell in my house. I don’t like it at all.
While making the onion rings I informed my darling husband we need some sort of table outside to do this on from NOW ON. I probably wouldn’t have done it this weekend because it’s still too hot outside but for future frying events, you know. This recipe is similar to the bloomin’ onion. It’s just in rings and much easier to cook.
Prepare the sauce and place in the refrigerator. Cut the onions into 1/2″ thick slices.
Gently separate the rings.
Beat the eggs into the buttermilk.
Mix the dry ingredients and place in a bowl or zip-top bag (which is what I do). First, dip the rings in the dry mixture and shake off excess. Then dip in the buttermilk mixture to coat, and back into the dry.
I battered up most of them before placing in the fryer. You can batter and drop or batter all of them and place on a baking sheet. I find it much easier to batter all of it before cooking.
Fry the onion rings for about 3 minutes, turning halfway through. Oh so good! The batter is not too thick or heavy and is perfectly seasoned. Enjoy with the copycat bloomin’ onion sauce.
- 2 Vidalia onions or sweet onions
- 2 cups flour
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup buttermilk
- 2 eggs
- oil for frying
- 1/3 cup mayo
- 2 Tablespoons sour cream
- 2 Tablespoons creamy horseradish sauce
- 1 Tablespoon ketchup
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic salt
Mix all sauce ingredients together until combined. Cover and refrigerate for at least 30 minutes.
Slice each onion into 1/2 inch thick rings. Carefully separate the rings.
In a medium-size bowl or zip bag, mix together the flour, garlic powder, paprika, salt & pepper.
In a separate bowl, whisk together the eggs and buttermilk.
Heat the oil to 350 degrees, either in a deep fryer or in a heavy pot.
Begin breading the onions while oil is heating.
Start by dipping the rings in the flour. Shake off the excess, and then dip the rings in the egg mixture. Return the rings to the flour mixture for final coating. Shake off the excess and place the rings in the oil. Do this process in batches. Avoid overcrowding the pan or fryer.
Cook the rings for about three minutes, turning halfway through, until golden brown. Remove from the oil with a slotted spoon onto paper bag or paper towel lined baking sheet.
Sprinkle with salt while still hot.
Cook time states 3 minutes. This is three minutes per batch of frying onion rings.