Crispy Buttermilk Onion Rings
“Crispy, old-fashioned buttermilk fried onion rings! Easy recipe full of Southern-style flavor”
Watch me make these Crispy Buttermilk Onion Ring from start to finish!
Apparently, I’m on a buttermilk kick! Last week it was this old-fashioned buttermilk pie and now today I’m coming at you with these extra crispy buttermilk onion rings. It wasn’t intentional but I’m certainly not complaining because these onion rings completed my turkey burger lunch like a champ!
When it comes to a fried side dish onions rings usually aren’t my first choice. I’m more of a french fries or hush puppies kinda chick, but every now and then it’s good to switch things up a bit. I had these GORGEOUS sweet onions just waiting for me to turn them into a beautiful dish. I attempted a blooming onion. It never bloomed. Then I thought I’d try this new fried onion strings recipe..yeah they were more like onion noodles.
After a second fail, I said screw it! Onion rings it is!!! I know onion rings. I can do onion rings. And like always these crisp buttermilk fried onion rings came out like pure perfection!
I’m telling ya, using crushed croutons is the way to go for extra crispy, flavorful onion rings. I usually use the butter flavored croutons but any flavor tastes great! I love the rosemary and cracked black pepper croutons.
Tips on Making The BEST Onion Rings
- Make Sure The Oil Is Hot. Before placing the onion rings into the oil make sure it is hot enough. I usually use one of the tiny discarded onion rings and do a test first. The oil will bubble and fry calmly when the tempt. is just right. If the oil is not hot enough you’ll have some soggy onion rings on your hand. If the oil is too hot the coating will brown before the onion is tender.
- Season The Batter. The batter is what your onions rings will taste like. Add seasonings to your liking but be easy on the salt if you also plan on salting them when they come out. I like my onion rings to be a bit on the sweeter, salty side.
- Use Good Oil. For cooking onions rings I like to use sunflower or peanut oil. Vegetable or Canola will work as well but can sometimes taste heavy.
- Drain On Cooling Rack. You want all the excess oil to drip off of the onion rings so place then on a cool rack for a crispy texture.
These buttermilk onion rings fry up so crispy and delicious! You want to serve them piping hot for the ultimate crunch. They really can go with any dipping sauce but my favorite Mississipi Comeback Sauce! Yum!!
Get the Recipe: Crispy Buttermilk Onion Rings
- 1 large sweet onion
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons sugar
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1 cup buttermilk
- 3 cups seasoned croutons, crushed (I used Butter flavored)
- Peanut oil, for frying
- Slice onion into 1/4 inch slices and separate into rings. (Keep only the firm, large rings)
- In a large bowl, combine flour, baking powder, cornstarch, paprika, onion powder, sugar, salt, and black pepper.
- Coat rings in the flour mixture and set aside.
- Add egg into the leftover flour mixture.
- Add in enough buttermilk to create a thick batter.
- Dip coated rings into the batter and let excess batter drip off.
- Coat in crushed croutons until completely covered.
- Heat oil (about 375 F.) and fry until golden, flipping once.
- Let drain on cooling rack (with paper towel underneath)
- Salt lightly as soon as the rings come out of the oil, optional
- Serve immediately.
What do you do with the leftover oil after? Dump it down sink (won’t clog sink?) or throw it in trash?
Let it cool and then pour into a nonrecyclable container with a lid and throw it into the trash. I usually strain the oil and reused it.
Do you have the recipe for ‘Mississippi Comeback Sauce’?
Thank you, thank you, thank you. Delicious is all I have to say:)
If I were to prep ahead and freeze, would you freeze them raw (after dredging/battering/crumb coating) or would you fry and freeze (reheat in oven frozen before serving)?
Well, I tried them and they are amazing. Crunchy, sweet and addictive.
Those look amazing Monique.
What are you dipping them in?