Best 7 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

DEEP-FRIED ONION RINGS

Steps:

• Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
• Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

SOUTHERN-FRIED SWEET ONION RINGS

Steps:

• Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
• In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
• Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
• Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
• Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.

FRIED ONION RINGS

Steps:

• In a large, deep skillet, heat oil to 365 degrees F (180 degrees C).
• In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

BUTTERMILK BATTER-FRIED SPICY ONION RINGS

Steps:

• Cut onions into 1/2-inch slices, separate into rings, and set aside.
• Whisk together all ingredients other than oil.
• Pour oil to a depth of 1/2 inch into a fry pan and heat to 350.
• Dip onion rings in batter, coating well.
• Fry, a few rings at a time, until golden brown.
• Drain on paper towels.
• Serve immediately.
• Or can be kept hot in the oven.

BUTTERMILK ONION RINGS WITH GRILLED TOMATO AIOLI DIPPING SAUCE

Steps:

• Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.
• For the aioli: place all ingredients in a blender and blend until smooth. Season with cayenne and salt.