BUTTERMILK ONION RINGS
Serve a batch of these crispy onions alongside steak and spinach for a steakhouse-style dinner.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.
- In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.
- Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings.
Nutrition Facts : Fat 10 g, Fiber 1 g, Protein 5 g
CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 23
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
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
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
BEER BATTERED ONION RINGS
Provided by Guy Fieri
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven heat oil to 350 degrees F.
- In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
- Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
- Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
- Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
- Garnish with Parmesan.
BUTTERMILK BATTER-FRIED ONION RINGS
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
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.
BUTTERMILK SOAKED ONION RINGS
I have several recipes for onion rings, but this one is my favorite. Crunchy, delicous snack or a side to burgers and hot dogs or a sandwich.
Provided by sherry monfils
Categories Other Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Pour buttermilk into a lg shallow bowl. Add onion rings. Soak 30 mins. In another lg shallow bowl, combine flour, water, baking powder, salt, egg, 1 tbsp oil, lemon juice and cayenne pepper.
- 2. Stir until smooth. In skillet, heat 1/2" oil on med-high. Remove onion rings from buttermilk bath. Dip each ring into flour mix. Place rings in oil, in batches. Fry, turning once until golden brown. Drain on paper towels.
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- Peel the onions and slice them crosswise into 1/2- or 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 pot over medium heat or in a tabletop deep fryer until it reaches 375°F (190°C). Line a baking sheet with paper towels.
- While the oil is heating, pour 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 and soak for a moment, turning to completely coat them, and then allow the excess to drain off. Then dredge the rings in the second dish of flour, making sure to coat the rings evenly.
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