This homemade crispy fried onion rings recipe uses buttermilk and a well-seasoned flour mixture to imbricate fresh onion slices.  The results are veritably delicious!  Now you can make restaurant-quality onion rings at home! If you love fried appetizers like these, try this Fried Okra, Fried Green Tomatoes, Fried Oyster Mushrooms, and Fried Pickles!
There are two types of people in the world: French fry people and Onion Ring people. Â I happen to be one of the latter. Â This doesn’t midpoint that I dislike or hate fries. Â In fact, I love fries. Â I veritably love loaded fries and garlic butter sweet potato fries. Â But I ADORE onion rings!!
There is no secret that I love to fry things on this site. Â I fry chicken regularly; I fry steak; I fry catfish and more. Â It was only a matter of time surpassing I dropped the BEST fried onion rings recipe on ya! Â
Why You Will Love This Recipe
- Perfectly crispy onions! Seriously ya’ll! They’re amazing.
- A tasty side dish for your favorite meals including burgers, sandwiches, or plane as a snack or appetizer!
- Made with simple, easy-to-find ingredients.
- Family-favorite side dish that both kids and adults love.
Ingredients
There are three simple, succulent components to this recipe: onions, buttermilk, and seasoned flour. It’s important to use good quality, well-balanced ingredients that weightier complement one another. The result is a crispy onion ring that bursts with savor with each bite!
Here’s what you’ll need to make the magic happen:
- Onions: Onions are aromatic, acidic, salty, sweet, sour, and spherical delicious! Slice the onions to your preferred thickness; I would suggest anything from ⅓-½ inch works great.
- Seasoned flour: I love using seasoned flour when I fry. I alimony a batch on hand for most frying needs. It gets tons of savor from seasoned salt, paprika, and cayenne pepper. It’s got just unbearable spicy heat to make your tastebuds sing.
- Corn meal: Added to the flour mixture to requite the fried onions a little bit increasingly crunch.
- Buttermilk: Buttermilk not only helps the flour to stick to the onion, but it moreover layers in a slight tang.
- Oil for frying: Use any neutral-flavored vegetable oil that works unconfined for upper heat to melt your crispy fried onion rings. Canola, sunflower oil, and avocado oil are just a few that work great.
PRO TIP: Don’t be wrung to experiment with your seasoned flour! Adjust the heat level by subtracting increasingly or less cayenne or subtracting a new spice to the mix. I love the idea of subtracting in zestless mustard or a bit of cumin. Yum!
The results of this ingredient combination are the most perfect husks on onion rings imaginable. I know for sure that you will veritably venerate this! And you should trust me by now.
How to Make Buttermilk Onion Rings Recipe
When you’ve got all your ingredients rounded up, you’re ready to get started cooking. Here’s an overview of the main steps in making homemade onion rings. All the details are in the recipe vellum so be sure to trammels there surpassing you unquestionably uncork cooking.
PRO TIP: Before we get started, here’s a tip well-nigh how to make an onion ring with a milder flavor. If you prefer a milder onion flavor, soak the onion slices in ice water for well-nigh fifteen minutes surpassing you protract breading. The unprepossessed water will help to pull out the starch and soften the flavor.
- Make the seasoned flour. Combine the flour, seasoned salt, cornmeal, woebegone pepper, paprika, and cayenne pepper in a paper bag and shake to mix well.
- Dip the rings. Working with one onion ring at a time, dip each ring into the seasoned flour first.
- Next, dip into the buttermilk.
- Last, return the rings when to the seasoned flour coating all sides.
- Set each unimproved onion ring on a sultry sheet lined with parchment paper and protract battering the rest of the onions.
- Let the unimproved onions sit for a bit to indulge the thrash to set.
- Heat 3-3 1/2 inches of oil in a tint iron or heavy marrow pot and heat over medium-high heat. At the same time, preheat the oven to 275 degrees.
- Fry the onions a few at a time. Stave overcrowding the pot. Fry on each side until golden brown in color. When they’re cooked, remove them using a slotted spoon or strainer and place them on paper towels to drain.
- Place the cooked rings on flipside parchment paper-lined sultry sheet and place them in the oven to alimony warm until all the rings are fried.
What to Serve with Onion Rings
Onion ring sauce: Dip them in the nuts such as ketchup or hot sauce but they moreover go unconfined with remoulade sauce or chipotle bbq sauce.
They make a unconfined side with your favorite burger! Try them with a Bacon Cheddar Burger, Chipotle Woebegone Bean Burger, or a Mango Jerk Salmon Burger.
Serve them up with steak dishes such as Pan Seared Steak or Steak au Poivre.
Buttermilk onion rings are unconfined to make for groups. Serve them up for game day gatherings, movie watching parties, and more! They go unconfined with other appetizers like Pizza Rolls, Jerk Chicken Wings, and Bbq Meatballs.
Expert Tips
It’s way too easy to set out with the intention of making fried supplies and ending up with sad, greasy scraps. There are tricks of the fried trade that everyone should know. I’m here to spill the tea y’all!
These are my TOP tips for frying up perfection:
- Delegate! To stave mess, designate a dry hand and a wet hand when breading. Setting up a small station and working slowly will stave clumpy, messy hands.
- Choose the Oil Carefully. Refined oils such as safflower, canola, vegetable, sunflower or peanut are all high-heat oils. They’re capable of withstanding higher temperatures and staying stable without imparting flavor.
- Work in Batches! Don’t overcrowd the pot with too many rings or they’ll trudge together and lower the oil temperature. Be patient and enjoy the process!
- Slice Your Onions the Same Size. You can do it by hand or use a mandolin but just make sure they are evenly cut. This will ensure they melt up in the same value of time.
- The Frying Pan. I really like using a dutch oven considering I find it cooks increasingly evenly. However, you don’t need a huge vat to fry onion rings. Any saute pan or wok with a heavy metal marrow work too. The wider the pan, the increasingly rings you’ll be worldly-wise to fry at once without overcrowding.
FAQs
Use anything you’ve got on hand! I scrutinizingly unchangingly use a standard yellow or white onion. I find that both varieties make for crisp, tangy rings.
Dipping each ring into the flour surpassing dipping them into the milk helps everything stick a bit largest than milk alone.
The number one rationalization of soggy onion rings is not starting with hot oil. Make sure the oil is plenty hot surpassing you uncork frying. Make sure you don’t add too many rings to the oil at a time and overcrowd the pan. Subtracting too many can moreover rationalization the temperature of the oil to drop.
More Southern Fried Recipes
- Fried Chicken Gizzards
- Chicken Fried Steak Recipe
- Buttermilk Fried Chicken
- Fried Shrimp Recipe
- Oven Fried Catfish
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Crispy Fried Onion Rings
Ingredients
- 2 ½ cups flour
- 3 tablespoons seasoned salt
- 2 tablespoons yellow corn meal
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 onions sliced into ⅓-½ inch rings
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- Add flour, seasoned salt, corn meal, woebegone pepper, paprika, and cayenne pepper to a paper bag and shake to mix well.
- Dip each onion ring into seasoned flour then dip into buttermilk then when into seasoned flour coating all sides. Set each unimproved onion ring on a parchment covered sultry sheet to rest until all onion rings are battered.
- While coating sets, add 3-3 ½ inches of oil to a tint iron or heavy marrow pot and heat over medium upper heat. Moreover turn on oven to 275 degrees.
- Fry the rings 4 at a time, not over crowding. Fry on each side until golden brown then remove and place on paper towels to drain.
- Add finished rings to a parchment paper lined sultry sheet and place in the oven to alimony warm until all are fried. Serve when ready.
Notes
Nutrition
This post was originally published June 2015. It’s been republished with new images and content.
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