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Texas-Style Buttermilk Onion Rings, Kicked up!

While visiting Texas, this summer, we had the most delicious thick-cut onion rings. When we returned to our home state of California, it became my personal mission to recreate them. We don't eat a lot of deep-fried food, but once in a while these are a special treat. Soaking the onions in buttermilk helps to soften them, yielding a crunchy exterior (from double dipping them in seasoned flour)and a soft onion in the interior.
Course Appetizer, Side Dish
Keyword Best Onion Rings, Onion Rings, Texas Onion Rings
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 341kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Cast Iron Skillet or Shallow Braising Pan works best (or sturdy pot)

Ingredients

  • 2 medium sweet onions like Vidalia orTexas 1015 sweet onions, cut into 1/4-inch rings
  • 1 ½ cups buttermilk
  • 2 cups all-purpose flour
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chipotle powder or chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • Oil for frying

Instructions

  • Place the onion slices in a large bowl and cover with the buttermilk.
    Allow to soak for 15 minutes.
  • Mix together the flour, salt, black pepper, chipotle powder, oregano and cumin. Taste and adjust seasonings.
  • Divide the flour mixture, placing half in a large food-safe plastic bag and the other half on a plate.
  • NOTE: The equipment that I prefer to use is a paper-towel lined baking sheet with a rack on top. I preheat the oven to warm so that I can keep the onion rings warm until ready to eat.
  • Heat up 2 inches of oil in a large pot or cast-iron skillet to 350°F.
    Line a large baking sheet with paper towels.
  • To batter the onions, remove them from the buttermilk, reserving the buttermilk in the bowl, and place them in the plastic-bag with the flour. Shake until coated.
  • Working one-at-a time or in small batches, take the floured onions and dip back into the buttermilk and then dredge in the flour on a plate.
  • NOTE: I also prefer to use large pie plates for the buttermilk and flour. You can, however, use the method of shaking the dipped onion in a plastic or paper bag. Either way works.
  • Fry in the hot oil until light brown, for about 2 minutes, turning once. Drain on paper towels.
  • Serve warm with ketchup or your preferred dipping sauce.

Notes

Recipe source: "The Homesick Texan" Cookbook