Buttermilk Onion Rings
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 387
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 49
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 20
- Sodium
- 565
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
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
Directions
- 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.