Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on Time
40 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 6 servings

Store any leftover dredging mixture (from Step 3) in an airtight container in refrigerator up to 2 weeks. Make sure your oil is hot enough, and that it comes back up to temp, before adding the second batch of onions.

How to Make It

Step 1

Separate onion slices into rings, and place in a 9-inch square baking dish. Pour buttermilk over onion rings. Cover and chill 2 to 24 hours.

Step 2

Pour oil to depth of 2 inches into a Dutch oven; heat to 360°.

Step 3

Stir together flour and next 3 ingredients in a shallow dish. Dredge onion rings in flour mixture, and place on a baking sheet. Discard buttermilk.

Step 4

Fry onion rings, in batches, 2 minutes or until golden brown, turning once. Drain on paper towels.

Step 5

Serve onion rings immediately, or keep warm in a 200° oven until ready to serve.

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