Andrew Zimmern Cooks: Onion Rings

buttermilk

🥗Healthier: unsweetened yogurt

💰Cheaper: milk + vinegar

Yogurt provides tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber.

cornmeal

🥗Healthier: ground oats

💰Cheaper: none

Ground oats provide a similar texture.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: none

Canola oil is lighter and healthier.

Cut onions into three quarter-inch thicknesses and separate the rings.

Let the onion rings sit for a little while to help dry them out.

Create the liquid dredge by whisking buttermilk, eggs, and crystal hot sauce together.

Combine dry seasonings: fennel, paprika, kosher salt, and black pepper in a bowl and mix well.

Dust the onion rings in flour to deal with moisture.

Dip the floured onion rings into the buttermilk batter.

Coat the onion rings again in flour before placing them into the oil.

Use a dowel to help dip the rings into the oil and pull them out after frying.

Listen for the sizzling sound, which indicates moisture is evaporating through the batter.

Check the onion rings for doneness by observing the bubbles; when they start to flatten out, they are done.

Lay the cooked onion rings out and season with finer sea salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens