Right after the french fry, the onion rings is one of the most popular sides for the burger in most cases. The crunch from the crispy coating the soft and tender onion makes a perfect balance inside your mouth. Soaking the onions in the cold buttermilk it helps to make the onions more tender and have a sweeter flavor to them. The double battering the onion rings makes a great crunchy coating that sticks to the onions wonderfully and come out perfect every time. The onions inside come out soft and tender that breaks with your bite, no one like when you get all of the onion in one bite the rips out of the coating. Check out the recipe below.
In a bowl, add the buttermilk and set aside. In a separate bowl, mix the flour, cornstarch, seasoning salt, baking powder, cayenne pepper and black pepper until well combined.
Peel the onions and slice the onions into ½-¾” rings, separate the rings from each other and discard the few smaller inner rings and use it for a different recipe.
Working in batches, dredge the onion rings into the buttermilk and shake off the excess buttermilk, then toss in the flour and shake off excess flour mixture.. Then re dip the rings in the back into the buttermilk and flour shaking off the excess. Continue with remaining onion rings.
Heat the pot with the oil to 325-350°F. In small batches, fry the onion rings flipping over after a minute until both sides are golden brown. Should take about 3-4 minutes per batch.
Remove the onion rings from the oil and let drain on a lined sheet pan. Season with salt if desired. Serve the onion rings hot.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!