Buttermilk and Beer-battered Onion Rings
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“These are the best battered onion rings I've ever had. Recipe comes from Famous Dave's Backroads & Sidestreets. Preparation and cooking times are approximate since you can decide whether to chill the rings and batter for 2-24 hours.”
Buttermilk and Beer-battered Onion Rings
0 recipe photos
READY IN:32mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 1 cup sugar
- 2 quarts cold water
- 2 large sweet onions
- 1 cup cornmeal
- 3⁄4 cup flour
- 1⁄4 cup cornstarch
- 1 tablespoon onion powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1 cup buttermilk
- 2 eggs, beaten
- 2 tablespoons peanut oil
- 1⁄3 cup strong beer
- peanut oil (for frying)
Directions
- Stir sugar into 2 quarts cold water.
- Slice onions 3/4 inch thick, place in sugar water and refrigerate.
- For the batter, mix all dry ingredients until well blended.
- Mix buttermilk, eggs and 2 T.
- oil together and mix into cornmeal mixture.
- Lightly stir but do not over mix.
- Gently fold in the beer until well mixed.
- Drink what's left of the beer.
- Refrigerate batter for 2 hours, rings and batter are best if chilled overnight.
- Drain onion rings.
- Make sure to discard thin membrane that separates from the rings or the batter won't stick.
- Place oil in a heavy skillet about 3/4 inch deep and heat to 350°.
- Dip rings into batter and fry until a deep, dark golden brown.
- Drain on a wire rack.
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Buttermilk and Beer-battered Onion Rings