Buttermilk Soaked Onion Rings Recipes

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CRISPY BAKED ONION RINGS



Crispy Baked Onion Rings image

Crispy on the outside, tender on the inside without getting soggy. You won't even realize these onion rings are baked!

Provided by Sally

Categories     Appetizers

Time 50m

Number Of Ingredients 10

2 large sweet onions, cut into 1/2 inch slices
1 quart (950ml) low fat buttermilk*
4 egg whites
2/3 cup (85g) whole wheat flour or all-purpose flour (spoon & leveled)
3/4 cup (125g) ground cornmeal
1 cup (60g) Panko bread crumbs*
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
nonstick spray like PAM, olive oil spray, or coconut oil spray (found mine at Trader Joe's)

Steps:

  • At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop. You don't have to drown the onions, just make sure they are somewhat submerged. Cover tightly and store in the refrigerator. In this step, you are soaking the onions, which will tenderize them. I strongly suggest soaking them for at least 12 hours for the best taste. I soaked mine overnight.
  • Once the onions have soaked, remove from the refrigerator. Set aside.
  • Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat the egg whites. Set aside. In a large shallow dish (I used a pie dish), mix the whole wheat flour, cornmeal, bread crumbs, and the seasonings together until combined.
  • Remove each ring from the buttermilk and dip in egg whites. Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won't adhere, dip in egg whites and then the breading again. If you find you need more breading, make more.
  • Lay each breaded ring on the baking sheets in a single layer. You'll have two batches if your onions were quite large like mine. When all the rings are breaded, spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the onion rings.
  • Bake each batch for 15 minutes, remove from the oven and flip each ring using tongs. Spray the other side with nonstick spray. Then bake for 15 more minutes. A note about bake time: all ovens are different! And everyone likes a different level of crispiness. I baked my onion rings in my oven for 30 minutes, rotating and flipping once, and they were perfectly brown and crisp. Just bake the rings until they reach your desired level of brownness.
  • Allow the onion rings to sit out for 10 minutes before digging in. Enjoy immediately.

CRISPY BUTTERMILK ONION RINGS



Crispy Buttermilk Onion Rings image

Crispy, old-fashioned buttermilk fried onion rings! Easy recipe full of Southern-style flavor

Provided by Divas Can Cook

Categories     Appetizer     Side Dish

Time 17m

Number Of Ingredients 13

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)

Steps:

  • 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.

BUTTERMILK BATTER-FRIED ONION RINGS



Buttermilk Batter-Fried Onion Rings image

Make and share this Buttermilk Batter-Fried Onion Rings recipe from Food.com.

Provided by Bev I Am

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 large onions
1 cup all-purpose flour
2 cups buttermilk
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
peanut oil

Steps:

  • Cut onions into 1/2-inch slices, and separate into rings.
  • Set aside.
  • Whisk together flour and next 4 ingredients until smooth.
  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
  • Dip onion rings in batter, coating well.
  • Fry, a few rings at a time, until golden.
  • Drain on paper towels.
  • Serve immediately.

CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER



Crispy Vidalia Onion Rings in Buttermilk Batter image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 quarts vegetable oil
1 cup instant flour
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
2 cups buttermilk
4 Vidalia onions (or other sweet onion, such as Maui), cut into 1/4-inch thick slices and separated into rings
Fire roasted red pepper ketchup, recipe follows
1 large onion, cut into small dice
3 garlic cloves, minced
3 tablespoons olive oil
2 1/2 pounds red peppers, roasted, peeled, seeded, and roughly chopped
2 cups vegetable stock
1/2 teaspoon dry mustard powder
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 tablespoon minced hot red chiles
3/4 cup red wine vinegar
1/2 cup dry red wine
1/2 teaspoon freshly ground black pepper
Salt

Steps:

  • In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
  • In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
  • Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
  • Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
  • In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
  • Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour

BUTTERMILK ONION RINGS



Buttermilk Onion Rings image

Make and share this Buttermilk Onion Rings recipe from Food.com.

Provided by Wildflour

Categories     Onions

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 large onions, preferably sweet onions
3 -4 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon sugar (if not using very sweet onions)
oil, preferably peanut oil (for deep frying)

Steps:

  • Cut the onions in 1/4" slices. In a glass dish, soak the onions in the buttermilk for 30 to 60 minutes.
  • In a brown paper sack, combine the flour, cornmeal, salt, onion powder, chili powder, and if needed, sugar. Drain the onions lightly and dredge them in the seasoned flour.
  • Pour at least 4" of oil into a heavy saucepan. Heat the oil to 375°. Fry the onions, in batches, for 2 to 3 minutes, or until golden. For the crispiest results, drain on paper towels and spread on a serving plattter rather than piling them into a basket, where they could become soggy. Serve immediately.

Nutrition Facts : Calories 357.2, Fat 3.3, SaturatedFat 1.3, Cholesterol 7.3, Sodium 1384.1, Carbohydrate 70.2, Fiber 5.2, Sugar 15.5, Protein 13.1

BUTTERMILK ONION RINGS



Buttermilk Onion Rings image

Categories     Onion     Fry     Fall     Buttermilk

Yield serves 4

Number Of Ingredients 6

2 large Vidalia or other sweet onions
1 quart peanut oil
2 cups buttermilk
Kosher salt and freshly ground black pepper
4 cups all-purpose flour
1/2 teaspoon cayenne pepper

Steps:

  • Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.
  • Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
  • While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
  • Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off the excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the onion rings have been cooked. Serve hot.
  • SHOESTRING ONION RINGS
  • If you're not into big onion rings, make crispy, crunchy, thin onion rings, which are great on their own or mounded on top of the Cheyenne Burger (page 39).
  • Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices. Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can. Proceed as for Buttermilk Onion Rings, above.

BUTTERMILK ONION RINGS



Buttermilk Onion Rings image

Provided by Geoffrey Zakarian

Time 30m

Yield 6 servings

Number Of Ingredients 12

Vegetable oil, for deep-frying
1 cup all-purpose flour
1 cup rice flour
1 cup finely grated parmesan cheese, plus more for topping
3 tablespoons mustard powder
1 tablespoon paprika
1 teaspoon garlic powder
Kosher salt
2 cups buttermilk
1 cup dark beer, such as porter or stout
2 tablespoons dijon mustard
2 medium onions, peeled and cut into 1/3-inch-thick rings

Steps:

  • Fill a fryer or large Dutch oven with 2 inches vegetable oil; heat to 330 degrees F to 340 degrees F. Prepare the batter: Whisk the all-purpose flour, rice flour, parmesan, mustard powder, paprika, garlic powder and 2 tablespoons salt in a large bowl. Whisk the buttermilk, beer and dijon mustard in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to a pancake batter.
  • Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter. (You may also need to add more of the wet ingredients to the batter as it sits.)
  • Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan.

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