Try this Homemade Onion Rings recipe, or contribute your own.
- Carbohydrate 305.836430014493 g
- Cholesterol 17.9666666787697 mg
- Fat 589.894939265513 g
- Fiber 4.15226668039958 g
- Protein 25.904396676682 g
- Saturated Fat 46.3106106900337 g
- Serving Size 1 1 recipe (1407g)
- Sodium 4555.70433365304 mg
- Sugar 301.684163334094 g
- Trans Fat 8.15044036529839 g
- Calories 6515 calories
Step-by-step
- Cut onions into ¼ inch slices and separate into rings.
- Place onions in a bowl.
- Add buttermilk and refrigerate for 15 minutes.
- Heat the oil to 365-370.
- In a small bowl, stir together the flour, baking powder, salt and cayenne.
- Dip the onion slices into the flour mixture until they are all coated; set aside.
- Pour the buttermilk from the bowl into the flour mixture add the water, the egg and stir until blended using a fork.
- Dip the floured rings into the batter to coat, then place on a wire rack to drain.
- Spread the bread crumbs out on a plate or shallow dish.
- Dip the onion rings into the crumbs opn both sides to coat.
- Deep fry a few at a time for 2 to 3 minutes, or until golden brown (turning midway).
- Place on paper towels to drain.
- Salt to taste.
Operating without specialized commercial deep fryers requires precise temperature management, which this method solves by maintaining oil between 365 and 370 degrees Fahrenheit throughout the cooking process. Fresh sweet onions contain high moisture levels that steam inside their coating during frying, yielding a tender interior that frozen commercial alternatives simply cannot replicate due to pre-processing moisture loss.
Soaking the cut rings in buttermilk for fifteen minutes initiates enzymatic tenderization while providing an acidic anchor for subsequent flour adherence. Dredging the rings requires a careful balance between the dry flour mixture and the wet batter incorporation, ensuring the bread crumbs find enough surface tension to stick without forming dense, bready clods that insulate the onion from the heat.
Processing small batches prevents oil temperature from plunging below the thermal threshold necessary to achieve that crucial golden brown exterior within the two to three minute cooking window. Maintaining this thermal equilibrium stops the batter from absorbing excess fat, yielding a crisp exterior instead of a greasy shell.
