The Best Fried Buttermilk Onion Rings: Shane Lyons from Distilled

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter, crispier texture.

Cut the large Spanish onion into rings about an inch thick, being careful not to break the outside.

Soak the onion rings in seasoned buttermilk with salt and pepper for over a day to enhance flavor.

In a bowl, mix equal parts of all-purpose flour and tapioca flour to create the dredge.

Prepare a batter using one cup of the flour mixture and about one cup of beer and vodka, mixing until it coats the onion rings without being too thick or too loose.

Heat canola oil in a deep fryer to about 350°F, slightly above the desired frying temperature.

Coat the soaked onion rings in the dredge, ensuring they are coated but not caked.

Dip the coated onion rings into the batter, using chopsticks to help manage them without getting batter on your fingers.

Slowly drop the battered onion rings into the hot oil, waving them in to help the batter set.

Fry the onion rings for about three minutes until they start to turn golden brown, then remove them and let them cool completely.

For optimal crunch, freeze the fried onion rings before the second fry.

After defrosting for about a minute, drop the onion rings back into the hot oil and fry again, monitoring the temperature to keep it at 350°F.

Drain the fried onion rings on paper towels to remove excess oil and season with sea salt while they are still hot.

Garnish the onion rings with fresh scallions and serve with a burnt scallion sauce and preserved lime mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens