Buttermilk Onion Rings

There is just something about onion rings. I just love them, but ONLY the good ones. If they are not good, they are not worth the calories for me and I can easily pass on them. They have to be light and super crispy for me to really enjoy them. I don’t eat or make them very often, but when I do, I just want to eat the whole batch. I think I could easily make them my whole meal when I do make them. Besides, they are best when served hot, hot, hot, and they do not taste nearly as good when they are leftover and re-heated, so you have to eat them all, right?! 🙂

No one knows for sure when onion rings were first invented, but it is believed that they are of British and American origins. Some say they were first invented in England in the early 17th century, around 1802. They were fried in lard and served with a mustard butter sauce then. But they really became popular all around the United States around the early 1900’s. Others say they were first invented in France in 1469 when King Louis XI requested a new snack from his staff. Today, onion rings are enjoyed all over the world, but mostly in the English speaking countries, which totally makes sense if they came over from England and spread throughout the British colonies.

As with anything that is well loved in many countries and in many regions of the world, there are many different versions of onion rings. I have made and shared other delicious versions for you before Red Chili Onion Rings, Perfect Light and Crispy Onion Rings, and I am giving you yet another tasty recipe to try as well. I like them all, but so far, I think this recipe is my favorite. Today’s recipe is a buttermilk version of fried onion rings. They literally just melted in our mouths. They were so light and crispy and full of flavor.

Buttermilk Onion Rings

I use the powdered buttermilk that I mix with milk instead of water. I HATE regular buttermilk and to buy it for just one or two recipes every now and then is such a waste, because it will go bad long before I can use it all up. My grandfather used to love buttermilk and would drink it all the time. So of course I wanted to try it too. YUCK! It was NOT what I had hoped it would be. So I buy the powdered version and mix it up when I need it.

The Seasoned Flour

4 cups flour

2 TBSP Cajun or Creole seasoning

1 TBSP salt

1 TBSP white pepper

1 TBSP black pepper

Mix everything together then set aside.

Buttermilk Egg Wash

1 egg

2 cups buttermilk

2 TBSP Cajun or Creole seasoning

1 TBSP salt

1 TBSP white pepper

1 TBSP black pepper

2 1/4 tsp brown sugar

vegetable oil for frying

Combine all the ingredients together in a separate bowl and set aside.

6 large onions peeled and sliced in thick rings

Some recipes call for soaking the onions in ice cold water for about 30 minutes before battering them and frying them up. I have never done this. However, I do make the batter ahead of time and let is rest for about 30 minutes before dipping my onions.

Get the oil to 350* F or 180* C. I like to deep fry them in our deep fryer but you can also pan-fry them too. You just want to make sure you have enough oil to completely cover the rings.

Dip the onion rings in the egg-buttermilk mixture and thoroughly coat. Then carefully shake off the excess liquid. Place the rings in the flour mixture and do the same. Thoroughly coat them and shake off the excess.

When the rings are ready, carefully place them in the hot oil. Do not over crowd them. Fry them in small batches until they are all cooked. Fry them for about 4-5 minutes or until golden brown. Drain them on a paper towel to remove the excess grease and serve immediately.

DELICIOUS!!!! I dare you to stop at just one. I know I sure can’t.

Merry Christmas and Happy Holidays Everyone. Stay safe and stay well. ‘Til next time.