Onion Rings Recipe

Inspired by Bubba's Smokehouse & Spirits

Time50m

Serves4

Make Onion Rings Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

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Kirs

crème de cassis, dry white wine

sweet · fruity · crisp

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Ingredients

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Prep

2 pcs Onion

Wet batter

1 cup Buttermilk

1 pcs Egg

Dredge (dry mix)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

Frying

4 cups Neutral oil for frying

Method

Prep

Peel the onions and slice into 1/4-inch (about 6 mm) rings. Separate the rings and pat dry with paper towels to remove excess moisture.

Arrange the onion rings on a rack or sheet pan and pat dry again if needed to ensure the batter adheres.

Wet batter

In a medium bowl, whisk together the buttermilk and egg until smooth and well combined.

Dredge (dry mix)

In a large shallow dish, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to make a seasoned dry mix.

Coat and fry

Dip each onion ring into the wet batter, allowing excess to drip back into the bowl.

Roll the battered ring in the seasoned dry mix, pressing gently to ensure an even, thick coating.

Heat the oil in a deep, heavy-bottomed pot to 350–360°F (175–185°C). Fry the rings in batches, 2–3 minutes per batch, until golden brown and crisp.

Using a slotted spoon, transfer the rings to a paper-towel-lined tray to drain briefly. Repeat with remaining rings.

Serving

Season the hot onion rings with a pinch of salt if desired and serve immediately with ketchup, ranch, or your favorite dipping sauce.