Prep 2 mins
Cook 30 mins
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.
- 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.
You won`t go wrong with these crunchy sweet onions rings.The only thing I changed was skipping the onion salt and added more of a kick by adding my finely ground habanaro flakes.
Delicious onion rings and sooo easy to prepare. I sort of forgot the onions had to be refrigerated for a couple of hours, and only had time to refrigerate mine for about 1 hr. They still turned out to be really good.
Very good, but we didn't prefer the cornmeal texture/grittyness. We made these on the deck for a leisurely appetizer/grilled pizza party with company. They were enjoyed by everyone although it was time consuming to fry. I would make this recipe again in the same type of setting but I need to find a substitution for the cornmeal. Maybe corn flour instead of corn meal?