Can I see a show of hands of how many of you LOVE onion rings?
Can I see a show of hands of how many of you make them on a regular basis?
That’s just what I thought.
I think I tried making them once about 20 years ago. With the mess involved both with the oil, the countertops and that stubborn batter that wouldn’t cling to the onions, I quickly decided they were best left to the experts and should only be ordered in restaurants.
Developing patience over those years, and the secret hope that onions were somehow “different” these days, I opted to give ’em another try. As you can see by the picture, not perfect, but I also doubt it will be another 20 years before I make them again. And I probably won’t order them in restaurants again. This is not your typical thick beer-battered rings with the gigantic shell…you know the ones, they squirt oil and onion everywhere when you take a bite. These sport a more delicate breading that seems to magically cling to the onion.
I found two recipes on two different blogs that just happened to be almost exactly the same in method. Both used a double dip in buttermilk and flour but then differed slightly in seasonings. One used Cajun spice and the other Southwestern. Not a surprise, I chose the Southwestern and went to work.
I decided to use Crisco and my 2.5 quart saucepan. The Crisco part was fine, but I didn’t like the pseudo deep fat fryer method I was trying to create. Rings got lost, some getting cooked more than others, some knocking the batter off others…it was somewhat of a quarreling mess. Next time I’ll use a tall sided fry pan, just like I do when I make fried chicken and single layer those rings. I think this will make closer supervision a breeze and the onion rings won’t be in constant battle with each other.
The recipe and method come from one of my favorite blogs, Homesick Texan.
Homesick Texan’s Onion Rings:
2 medium Texas 1015 sweet onions, cut into 1/4-inch rings (I used Vidalia’s, but since have found those sweet Texas onions)
1 1/2 cups buttermilk
2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon chipotle or chili powder
1/2 teaspoon oregano
1/2 teaspoon ground cumin
Oil for frying
Ketchup, such as chipotle ketchup, for serving
Place the onion slices in a large bowl and cover with the buttermilk. Allow to soak for 15 minutes.
Mix together the flour, salt, black pepper, chipotle powder and cumin. Taste and adjust seasonings. Divide the flour mixture, placing half in a large food-safe plastic bag and the other half on a plate.
Heat up 2 inches of oil in a large pot or cast-iron skillet to 350 degrees. Line a large baking sheet with paper towels.
To batter the onions, remove them from the buttermilk, reserving the buttermilk in the bowl, and place them in the plastic-bag with the flour. Shake until coated. Working one-at-a time or in small batches, take the floured onions and dip back into the buttermilk and then dredge in the flour on a plate. Fry in the hot oil until light brown, for about 2 minutes, turning once. Drain on paper towels.
Serve warm with ketchup or your preferred dipping sauce.
Yield: 4-6 servings
Homesick Texan’s Onion Rings…It’s What’s for a Devilishly Good Treat.
On this day..
- The CZAR'S Pinot Szechuan Sauce, Grilled Chicken Wings - 2012
- Lime Cilantro Pasta with Chicken in a Citrus Cilantro Sauce - 2009