BUTTERMILK AND BEER-BATTERED ONION RINGS

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Buttermilk and Beer-battered Onion Rings image

These are the best battered onion rings I've ever had. Recipe comes from Famous Dave's Backroads & Sidestreets. Preparation and cooking times are approximate since you can decide whether to chill the rings and batter for 2-24 hours.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup sugar
2 quarts cold water
2 large sweet onions
1 cup cornmeal
3/4 cup flour
1/4 cup cornstarch
1 tablespoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
2 eggs, beaten
2 tablespoons peanut oil
1/3 cup strong beer
peanut oil (for frying)

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.

Nutrition Facts : Calories 587, Fat 11.2, SaturatedFat 2.5, Cholesterol 108.2, Sodium 270, Carbohydrate 111.5, Fiber 4.1, Sugar 57.2, Protein 11.1

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