Here’s how to make yours…
Put onion slices into a bowl and add in a cup of buttermilk. Soaking the onion in buttermilk takes that oniony taste out of the onions and leaves them almost sweet. You can do this for about 30 minutes or more depending on what you have time for. Mine sat in the fridge like this, covered, for a couple of hours.
Heat your vegetable oil over med-high heat. In a shallow baking dish measure out a heaping cup full of flour. I used a flour mix that did not contain xanthan gum or baking soda. It was just a mixture of rice flour and potato starch and some other stuff…
You can test your oil but dipping part of an onion ring into the oil. If it starts bubbling like crazy… it’s ready. Do only enough onions to make one layer at a time in the pan. If you overcrowd it they will stick together and not brown as well. Get a plate with a good stack of paper towels ready to drain them…
These shots were possible thanks to my dearest friend Stacey, who is an ace photographer, sous chef, kid entertainer, taste tester, and conversation parter. She captured this one to prove that the Kitchen Tutor “nose” how to flip some onion rings 😉 One of you will appreciate that, you know who you are…
Anyway… back to the important stuff. Let the onion rings fry until they turn golden brown. Feel free to poke at them and turn them occasionally. Let the excess oil drain off and then transfer to the paper towels.
Serve them up hot! I made mine along with my baked chicken strips, which will be my next post. I decided to fry the onions and bake the chicken to keep it almost halfway healthy… worked for me!! These were oh, so delicious!! They disappeared in no time!!
2 medium or 3 small onions, depending on size
1 cup buttermilk (1/2 pint)
1 1/2 cups flour
1 tsp salt
cayenne pepper (optional)
4 cups vegetable oil
Thinly slice onions. Place in a medium bowl and cover with buttermilk. Allow to soak for at least 30 minutes. Heat oil over med-high heat. Place 1 cup flour in shallow dish. Add salt, pepper, and cayenne and whisk to combine. Dust baking sheet with remaining flour. When oil is almost ready start draining onion slices and placing them in flour mixture. Toss to coat. Shake excess flour off and transfer to floured baking sheet.
Test oil by dipping part of an onion ring. If oil bubbles like crazy it’s ready. Fry in small batches so that onions do not clump. Fry until golden brown 5-4 minutes. Stir or turn occasionally. Drain off excess oil and transfer to paper towel lined plate. Salt and enjoy!!