I love fried onions. Whether they are in rings, petals, shredded, or the entire onion is deep fried does not matter. What does matter is picking the right process to make them.
This is how to make the tastiest, crispiest, onion rings where the onion does not pull out of the filling on the first bite. I like spicy, but any combination of spices could work depending on your preference. Steak makes a nice side to these as well.
The recipe is for two large onions, but can be increased or decreased easily for however many rings you want to make. Any regular beer will work but I have had excellent results with wheat beers. Do not use light beer.
- 2 large sweet white onions
- 1 cup flour
- 1 cup beer
- 1 cup buttermilk
- 2 tsp cayenne pepper
- 1 tsp Old Bay seasoning
Cut onions into large rings. Separate each ring trying not to break them. In a baking dish, layer rings evenly and pour buttermilk over them. Let the onions sit for 2-4 hours mixing them every 30 minutes. Mix flour, beer, and spices together to form a thick batter. Let the batter stand for at least 30 minutes. In a dutch oven or deep fryer, heat enough oil to make two inches of liquid. The oil is ready when it is completely still and a drop of water will pop in it. Remove onions from buttermilk and shake off any excess. Use the milk for biscuits later. Dust rings with a little flour shaking off the excess and then, a couple at a time, dredge them in the batter and drop them into the oil. Fry turning once until golden brown. Remove rings to a towel-lined baking sheet to drain and sprinkle with extra salt, if desired. If making a lot of rings place the tray in an oven at 300 degrees to keep the finished ones warm. Continue frying rings until all done. Do not overcrowd the pan when frying. Serve rings hot with any number of dipping sauces or by themselves.