Bet You Can’t Eat Just One of These Crunchy Onion Rings (2024)

• 2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milk

• 2 1/2 teaspoons kosher salt, divided

• 2 large yellow onions, peeled, sliced into 1/2-inch-thick ringed slices, rings separated (See How to Slice an Onion)

• 1 1/2 teaspoons freshly ground black pepper, divided

• 1 1/2 cups all-purpose flour

• 1/3 cup cornmeal

• 3 cups frying oil, such as peanut oil, canola oil, or rice bran oil

  See Also

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1. Coat the onion rings in seasoned buttermilk:

   In a large bowl, stir together the buttermilk (or yogurt and milk) with 1 1/2 teaspoons of the salt and 1 teaspoon of the black pepper.

   Stir the onions into the buttermilk mixture and make sure every ring is completely coated in buttermilk. Let sit for 15 to 30 minutes.

   

2. Combine the flour, cornmeal, salt, and pepper in a separate bowl:

   In a separate bowl (large enough to dredge the onion rings), whisk together the flour and cornmeal, and remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, and set aside.

3. Heat the oil in thick-bottomed pot:

   Add 2 to 3 cups of oil to a large (5- to 6-quart), thick-bottomed pot. (Make sure that the pot is absolutely dry on the inside before adding the oil or any residual water will splatter as the oil heats.) Add enough oil to cover the bottom of the pot by 3/4 to 1 inch.

   Heat the oil to 375°F. Use a good candy thermometer or instant thermometer (such as a Thermapen) to measure the heat of the oil. You may need to tilt the pan in order to cover the thermometer's sensor completely and get an accurate reading.

   Be very careful whenever handling hot oil. No running kids in the kitchen. No distractions. Do not answer the phone if it rings. Pay attention. Have the pan's lid close by.

   Test the oil by dropping a small pinch of flour into the hot oil. If the flour sizzles the oil is ready. If it burns, remove the pot from the heat and let the oil cool down a little.

   

4. Dredge the buttermilk coated onion rings in the flour mixture(twice):

   Remove onion rings one at a time out of the buttermilk mixture and dredge them in the flour mixture to coat.

   

   If the coating seems a bit thin (it might) or if you want extra crunchy onion rings, dip the onion rings again in the buttermilk mixture and dredge them again in the flour. This double coating will make the onion rings extra crunchy.

5. Fry in the oil:

   Use tongs to place the rings one by one into the hot oil. Fry for a minute on each side, until golden brown.

   

   

   When you add the onion rings to the pot, the oil temperature will naturally lower. Adjust the heat so that the temperature of the oil in the pan stays between 350°F and 390°F.

6. Keep warm in the oven:

   Place the fried onion rings on a baking sheet lined with paper towels to absorb the excess oil. Keep the fried onion rings warm in a 200°F oven while you fry the rest of the rings.

   Add more oil if needed between batches. Let the oil heat back up to 375°F before starting a new batch.

   Serve immediately.

   Note: It's best not to pour the leftover oil down the drain. Better to pour into an empty jar and discard with your trash.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.