Buttermilk Onion Rings

Buttermilk Onion Rings is a hor d'oeuvre that serves 3. One portion of this dish contains approximately 19g of protein, 327g of fat, and a total of 3262 calories. For $2.25 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up vidalian onion, egg, panko bread crumbs, and a few other things to make it today. It is brought to you by Foodista. 18 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 73%. Similar recipes include Buttermilk Onion Rings, Buttermilk Onion Rings, and Bistro Steak with Buttermilk Onion Rings.

Servings: 3

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Ingredients:

1 inch large sweet Vidalia onion, cut into ¼ slices

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 1/2 cups buttermilk, or as needed

1 cup dry unflavored bread crumbs

1 cup panko bread crumbs

Salt, to taste

1 quart vegetable oil (or as needed)

1 tablespoon Sriracha Hot Chili Sauce

1/4 cup Crema Mexicana

Equipment:

dutch oven

bowl

hand mixer

aluminum foil

wire rack

paper towels

Cooking instruction summary:

Heat the oil in a deep-fryer or dutch oven to 365 degrees F. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. This will help the batter adhere. Gently beat the egg and buttermilk into the flour mixture using hand mixer. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Place the bread and panko crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a gentle tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.I suggest completing this entire step before starting to fry rings. Its very easy to burn them if youre distracted. I may or may not be speaking from experience. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. They should float to the top immediately if they dont your oil is not hot enough. Turn rings over once during the frying time. Remove form oil and transfer to a paper towel to drain. Season with seasoning salt, and serve warm. Preparing Dipping Sauce: Mix Sriracha Chili and Crema thoroughly until completely blended. Use more or less of the chili sauce depending on your heat preference.

 

Step by step:


1. Heat the oil in a deep-fryer or dutch oven to 365 degrees F.

2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

3. Dip the onion slices into the flour mixture until they are all coated; set aside. This will help the batter adhere.

4. Gently beat the egg and buttermilk into the flour mixture using hand mixer.

5. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.

6. Place the bread and panko crumbs out on a plate or shallow dish.

7. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat.

8. Give it a gentle tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.I suggest completing this entire step before starting to fry rings. Its very easy to burn them if youre distracted. I may or may not be speaking from experience.

9. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. They should float to the top immediately if they dont your oil is not hot enough. Turn rings over once during the frying time.

10. Remove form oil and transfer to a paper towel to drain. Season with seasoning salt, and serve warm.


Preparing Dipping Sauce

1. Mix Sriracha Chili and Crema thoroughly until completely blended. Use more or less of the chili sauce depending on your heat preference.


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