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I have a weakness…..a weakness for fried foods! I know that Crispy Onion Rings are not healthy, nor do they have any real nutritional value, but they just taste so amazing!! These little babies are perfect on Guinness Bacon Cheeseburgers and Steakhouse Pizza, or served as an appetizer with Homemade Ranch Dressing by their side…..
Now these are not your thick, beer battered onion rings. Oh no, these are thinly sliced and lightly battered cousins to those bad boys. These Crispy Onion Rings are perfect for adding a little extra flavor to your meal, without being heavy or overpowering.
I made mine dairy-free, but feel free to use regular buttermilk if you so desire.
How to make Crispy Onion Rings:
To make non-dairy buttermilk: Pour cashew milk and vinegar in a glass measuring cup. Stir and set aside for 5 minutes…..
Place thinly sliced onion rings in a large bowl. Pour buttermilk over the onion rings, toss to coat. Let stand for one hour, tossing occasionally…..
In a large bowl, mix flour, garlic and onion powders, paprika, salt and pepper together. Set aside.
Pour oil into a large pot or Dutch oven to a depth of 3 inches.
Heat oil to 350 degrees, using a candy thermometer for accuracy.
Working in small batches, shake excess buttermilk off a handful of onion rings and coat with flour mixture…..
Shake off excess flour and carefully drop into heated oil. Fry onion rings until golden brown, adjusting the temperature as necessary to maintain 350 degrees…..
Scoop out onion rings with a spider strainer or tongs and place on a paper towel lined baking sheet to drain. Continue cooking remaining onion rings. Serve immediately, or place in a preheated 350 degree oven to keep rings hot until ready to serve…..
Oh so delicious!! We are working our way up to the grand finale…Steakhouse Pizza…..
Enjoy!!
Crispy Onion Rings
Ingredients
- 3 cups buttermilk (I used unsweetened cashew milk + teaspoons of apple cider vinegar)
- 2 large sweet onions (Vidalia or Walla Walla ,thinly sliced)
- 3 cups all-purpose flour
- 3 Tablespoons garlic powder
- 3 Tablespoons onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 4 cups frying oil (canola or peanut)
Instructions
- To make non-dairy buttermilk: Pour cashew milk and vinegar in a glass measuring cup. Stir and set aside for 5 minutes.
- Place thinly sliced onion rings in a large bowl. Pour buttermilk over the onion rings, toss to coat. Let stand for one hour, tossing occasionally.
- In a large bowl, mix flour, garlic and onion powders, paprika, salt and pepper together. Set aside.
- Pour oil into a large pot or Dutch oven to a depth of 3 inches.
- Heat oil to 350 degrees, using a candy thermometer for accuracy.
- Working in small batches, shake excess buttermilk off a handful of onion rings and coat with flour mixture.
- Shake off excess flour and carefully drop into heated oil. Fry onion rings until golden brown, adjusting the temperature as necessary to maintain 350 degrees.
- Scoop out onion rings and place on a paper towel lined baking sheet to drain. Continue cooking remaining onion rings.
- Serve immediately, or place in a preheated 350 degree oven to keep rings hot until ready to serve.
Notes
Nutrition
Happy Valley Chow says
Every time I look at this steak pizza picture it makes me sooo hungry. Boy does that look fantastic and this onion ring recipes sounds delicious. Great job 🙂
Marc Davidson says
I’m curious. My wife eats gluten free. Could you recommend an alternate to the flour?