Buttermilk Onion Rings

Total Time:
30 min
20 min
10 min

6 servings

  • Vegetable oil, for deep-frying
  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 1 cup finely grated parmesan cheese, plus more for topping
  • 3 tablespoons mustard powder
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • Kosher salt
  • 2 cups buttermilk
  • 1 cup dark beer, such as porter or stout
  • 2 tablespoons dijon mustard
  • 2 medium onions, peeled and cut into 1/3-inch-thick rings
  • Fill a fryer or large Dutch oven with 2 inches vegetable oil; heat to 330 degrees F to 340 degrees F. Prepare the batter: Whisk the all-purpose flour, rice flour, parmesan, mustard powder, paprika, garlic powder and 2 tablespoons salt in a large bowl. Whisk the buttermilk, beer and dijon mustard in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to a pancake batter.

  • Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter. (You may also need to add more of the wet ingredients to the batter as it sits.)

  • Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan.

  • Photograph by David Malosh

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    Recipe courtesy of Food Network Kitchen