Ingredients
Flour Dredge
- 1/4 cup all purpose flour
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp salt
Onion Rings
- 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
Servings: People
Instructions
Flour Dredge
- Whisk all ingredients together in a small bowl. Set aside.
Onion Rings
- 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.
Recipe Notes
Batter will thicken slightly if left to sit. Â Thin with extra buttermilk if necessary.
Recipe Source: Â Compelled To Cook
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