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Buttermilk-battered Onion Rings

Buttermilk-battered Onion Rings

Sweet onions are soaked in tangy buttermilk, coated in a crisp seasoned flour batter, and fried until golden and crunchy. These classic onion rings make a satisfying snack or dinner side with a tender onion center and shatteringly crisp crust.

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves: 6

Ingredients

  • 1 large large egg (beaten)
  • 1.5 tsp kosher salt (divided)
  • 1 tbsp hot sauce
  • 0.5 tsp flaky sea salt (for finishing)
  • 2 large large sweet onions (peeled and sliced into 1/2-inch rings)
  • 0.5 tsp black pepper (freshly ground)
  • 1 tsp smoked paprika
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 0.5 cup cornstarch
  • 0.5 cup sparkling water (cold)
  • 6 cups vegetable oil (for frying)
  • 1.5 cups buttermilk

Instructions

  1. Separate the sliced large sweet onions into individual rings on a cutting board, reserve the very small centers for another use, and pat the rings dry with paper towels so the coating will cling evenly.
  2. Whisk 1.5 cups buttermilk, 1 tbsp hot sauce, and 0.5 tsp of the kosher salt in a large mixing bowl until smooth, then add the onion rings and turn them with tongs until fully coated.
  3. Let the onion rings soak in the buttermilk mixture at room temperature for 15 minutes while you prepare the coating; the onions should look glossy and slightly softened but still firm.
  4. Whisk 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, the remaining 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp garlic powder, and 0.5 tsp black pepper in a wide shallow bowl until the spices are evenly distributed.
  5. Whisk 1 large beaten egg and 0.5 cup cold sparkling water into the buttermilk mixture in the large bowl until just combined; the batter should be thin enough to drip slowly from a ring.
  6. Fit a large rimmed baking sheet with a wire rack, then place a second wire rack or paper towel-lined sheet near the stove for draining the fried onion rings.
  7. Pour 6 cups vegetable oil into a heavy 6-quart Dutch oven, attach a deep-fry thermometer, and heat the oil over medium-high heat for 8-10 minutes until it reaches 365°F (185°C).
  8. Working with 5-6 onion rings at a time, lift the rings from the batter with tongs, let excess batter drip back into the bowl for a few seconds, then dredge each ring in the seasoned flour mixture until thoroughly coated.
  9. Carefully lower the coated onion rings into the 365°F (185°C) oil with tongs, keeping the pot no more than half full, and fry for 2-3 minutes, turning once, until the crust is deep golden brown and crisp.
  10. Transfer the fried onion rings to the prepared draining rack with a spider skimmer, sprinkle lightly with 0.5 tsp flaky sea salt while hot, and let them drain for 1-2 minutes so the crust stays crisp.
  11. Return the oil to 365°F (185°C) between batches over medium-high heat, skimming out loose crumbs with the spider skimmer as needed, then repeat coating and frying the remaining onion rings for 2-3 minutes per batch.
  12. Serve the onion rings immediately on a platter while hot and crisp; if holding briefly, keep them on the wire rack in a 200°F (95°C) oven for up to 15 minutes so steam does not soften the coating.

Nutrition (per serving)

  • Calories: 402
  • Protein: 7 g
  • Fat: 23 g
  • Carbohydrates: 43 g
  • Fiber: 3 g
  • Sugar: 8 g
  • Sodium: 820 mg

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