Buttermilk Ranch Onion Rings are made with fresh onions and are super crunchy and addictive. The delicious buttermilk batter is made with fresh herbs, onion and garlic powder so there’s no dipping sauce required. There’s just enough batter to cover and coat the onion well, but thin enough to yield a good batter to onion ratio. No one likes too much fried doughy batter on anything….right? They’re a great side to your burger or piled high and shared with your pals on game day. However you choose to enjoy them, you’ll want to go back to the plate for more. Enjoy!
Recipe source for Buttermilk Ranch Onion Rings: Compelled To Cook
- 1/4 cup all purpose flour
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 large white onion
- 1 cup all purpose flour
- 2 tbsp fresh dill finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh parsley finely chopped
- 2 tsp salt
- 1 tsp baking powder
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1 1/2 cups buttermilk
- 2 tbsp butter melted
- 1 1/2 tsp Worcestershire sauce
- as needed canola oil
- Whisk all ingredients together in a small bowl. Set aside.
- Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
- Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
- In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
- When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
Batter will thicken slightly if left to sit. Thin with extra buttermilk if necessary.
Recipe Source: Compelled To Cook