• 9 Ratings

Serve a batch of these crispy onions alongside steak and spinach for a steakhouse-style dinner.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine). Oil temperature will drop after each batch; make sure it returns to between 325 and 350 degrees before adding more rings.

Reviews

9 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0