Prep 10 mins
Cook 5 mins
These are best served the moment they come out of the fryer. From Southern Living.
- 2 large onions
- 236.59 ml all-purpose flour
- 473.18 ml buttermilk
- 14.79 ml sugar
- 4.92 ml baking powder
- 2.46 ml salt
- peanut oil
- 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.
Just like in the restaurant--no wait, better because they're so fresh! I used two smallish onions and had about half the batter leftover. I served this Dancer's Buttermilk Garlic Dressing (as a dip) and with Big John's Buttermilk Meatballs. Thanks for posting this, Bev!
I made these awhile ago and just realized when I came to look up the recipe to make them again that I never rated them! These turned out great! We were craving a pub meal without the pub price and these with some burgers and beer did the trick. The best part is that I put the oven on about 200 degrees and was able to hold them for about 20 minutes while the rest of the meal came together and they were still crisp and wonderful!
I used this batter on fish it turned out wonderful. Thank you very much. Chef #220151