Best Buttermilk Batter Fried Spicy Onion Rings Recipes

BUTTERMILK BATTER-FRIED ONION RINGS

Steps:

• Cut onions into 1/2-inch slices, and separate into rings.
• Set aside.
• Whisk together flour and next 4 ingredients until smooth.
• Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
• Dip onion rings in batter, coating well.
• Fry, a few rings at a time, until golden.
• Drain on paper towels.
• Serve immediately.

CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER

Steps:

• In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
• In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
• Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
• Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
• In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
• Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour

SPICY ONION RINGS

Steps:

• Heat approximately one inch vegetable oil over medium high heat.
• Test the oil by putting a small cube of bread into the oil.
• If it turns brown after half a minute, the oil is ready.
• Cut the ends off the onion and peel the outer layers.
• Cut the onion into 3/4 inch slices and separate into rings.
• Mix together the pancake mix and beer.
• Add the paprika, chili powder and cayenne pepper to the mix.
• Take 5-6 of your "rings" and coat the rings of onion in the batter then fry for approx 5 minutes until both sides are golden brown.
• Turn over once during the frying process so both sides are cooked.
• Remove from oil and place on paper towels to drain.
• Season the onion rights with salt while they are still hot.
• Repeat until the rings are all fried.

BATTER FRIED ONION RINGS

Steps:

• Cover onion slices with cold water and let stand 30 minutes.
• Remove to paper towels and press to dry.
• Separate into rings.
• Combine flour, sugar and salt.
• Combine milk and egg in a medium bowl and add dry ingredients and melted shortening; mix thoroughly.
• Dip onion rings in batter and fry in deep fryer or skillet filled with a couple of inches of oil until golden brown on both sides.
• Remove and drain on paper towels.
• Serve immediately.

BUTTERMILK ONION RINGS

Steps:

• Cut the onions in 1/4" slices. In a glass dish, soak the onions in the buttermilk for 30 to 60 minutes.
• In a brown paper sack, combine the flour, cornmeal, salt, onion powder, chili powder, and if needed, sugar. Drain the onions lightly and dredge them in the seasoned flour.
• Pour at least 4" of oil into a heavy saucepan. Heat the oil to 375°. Fry the onions, in batches, for 2 to 3 minutes, or until golden. For the crispiest results, drain on paper towels and spread on a serving plattter rather than piling them into a basket, where they could become soggy. Serve immediately.

BUTTERMILK ONION RINGS

Steps:

• Fill a fryer or large Dutch oven with 2 inches vegetable oil; heat to 330 degrees F to 340 degrees F. Prepare the batter: Whisk the all-purpose flour, rice flour, parmesan, mustard powder, paprika, garlic powder and 2 tablespoons salt in a large bowl. Whisk the buttermilk, beer and dijon mustard in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to a pancake batter.
• Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter. (You may also need to add more of the wet ingredients to the batter as it sits.)
• Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan.

BUTTERMILK AND BEER-BATTERED ONION RINGS

Steps:

• Stir sugar into 2 quarts cold water.
• Slice onions 3/4 inch thick, place in sugar water and refrigerate.
• For the batter, mix all dry ingredients until well blended.
• Mix buttermilk, eggs and 2 T.
• oil together and mix into cornmeal mixture.
• Lightly stir but do not over mix.
• Gently fold in the beer until well mixed.
• Drink what's left of the beer.
• Refrigerate batter for 2 hours, rings and batter are best if chilled overnight.
• Drain onion rings.
• Make sure to discard thin membrane that separates from the rings or the batter won't stick.
• Place oil in a heavy skillet about 3/4 inch deep and heat to 350°.
• Dip rings into batter and fry until a deep, dark golden brown.
• Drain on a wire rack.