Buttermilk and Beer-battered Onion Rings

"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."
 
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Ready In:
32mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. Best batter for Fried Green Tomatoes and Onion Rings I have ever used! Very Crispy! I only increased the salt to our taste.
     
  4. 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?
     
  5. This is wonderful. I used it to coat our freshly caught halibut...mmmmm.... I was out of cornmeal and so I used seasoned breadcrumbs. Turned out delicious!
     
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Tweaks

  1. 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?
     

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