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Essentials: Classic Buttermilk Onion Rings

Source of Recipe


From "Weber's Big Book of Burgers"



List of Ingredients



• 2 cups well-shaken buttermilk
  
• 1 Tbsp paprika
  
• 1 tsp ground cumin
  
• 1 tsp freshly ground black pepper
  
• 2 yellow onions, 1¾ to 2 pounds total
  
• 2¼ cups all-purpose flour
  
• 1 Tbsp kosher salt
  
• ¾ tsp ground cayenne pepper
  
• Canola or vegetable oil
  
• Ranch dressing
  
• Catsup
  
• Barbecue sauce
  






Instructions



1. In a large bowl, whisk the buttermilk, paprika, cumin and pepper.
   
   
2. Cut the onions crosswise into ½-inch slices and separate them into rings. Add the onion rings to the buttermilk mixture and stir to coat. Let stand for 15 minutes, stirring occasionally.
   
   
3. Meanwhile, in a large shallow bowl whisk the flour, salt, and cayenne pepper.
   
   
4. Preheat the oven to 200° F. Line a sheet pan with parchment paper.
   Pour enough oil into a large, deep pot to come 1 inch up the side. Attach a deep-fry thermometer to the side of the pot. Heat the oil on the stovetop over medium-high heat until the temperature registers 350° F to 375° F.
   
   
5. Working in batches, remove some of the onion rings from the buttermilk mixture and dredge them in the flour mixture. If desired, dip the onion rings back into the buttermilk and dredge them a second time in the flour mixture. Carefully add the onion rings to the hot oil and cook until they are golden, 2 to 4 minutes, turning once. Using tongs, transfer the onion rings to the prepared sheet pan and keep warm in the oven. Repeat with the remaining onion rings and flour mixture.
   
   Serve the onion rings right away with your choice of condiment.
   
   Serves 4 to 6