Prep 40 mins
Cook 20 mins
From Taste of Home magazine, these onion rings were delicious served with grilled hamburgers. They had just the right amount of spices to suit my family's tastes. Of course, you can add in additional spices if you would like them with more heat. The prep time includes the time to soak the onion rings.
- 2 large sweet onions
- 2 1⁄2 cups buttermilk
- 2 eggs
- 3 tablespoons water
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 -2 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Slice the onions in 1/4" slices and separate the rings.
- Put the rings in a bowl and add the buttermilk to cover the onions.
- Soak for 30 minutes, stirring occasionally.
- Beat together the eggs and water in another bowl.
- Combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin in a shallow dish.
- Drain the onion rings.
- Dip the rings first in the egg mixture, then dredge in the flour mixture.
- Fry the onion rings, a few at a time, in 1" of oil heated to 375 degrees until golden brown on each side.
- Drain and serve immediately.
We loved these and will make them again and again. They are so flavorful and just right with TexMex style burgers. Thanks for posting.
These were some of the best onion rings I have ever had. I really enjoyed the spiciness of these onion rings. I normally dip my onion rings in ketchup, but these didn't need to be dipped in anything. I will be using this recipe often in the future. Made for ZWT5. :yummy: Update: This recipe is in my Top Favorites of 2009 Cookbook.
These turned out fantastic! I even fried a little yellow squash using this batter. This would be really good with a spicy cajun romoulade sauce. Definite keeper. Made for ZWT5.