Appetizers / Snacks
Double-Dipped Onion Rings
Soaking and double dipping deliver a harmonious combination—a large slice of sweet onion encased in a crispy crust. This is the perfect onion ring.
By following a few simple steps, you can have some of the best rings you’ll ever eat. Sure, they’re wonderful by themselves, but with a steak or sandwich—oh my!
To achieve the perfect ring, you must do two things. First, soak the onion slices in cold water to dilute the sulfur content, turning them sweet and mild. And second, for a crust that stays crisp and has character, double dip the rings in buttermilk and seasoned flour. Follow these simple directions and you may never order restaurant rings again.
Ingredients
Instructions
Soak onion rings in a bowl of ice water for 1 hour; drain.
Combine flour and seasonings in a large plastic bag; pour buttermilk into a shallow dish. Dip onion rings in the buttermilk, then transfer a few at a time to the flour using a skewer for easy maneuvering. Dip rings a second time into the buttermilk and flour using the skewers. Set the coated, skewered rings over a bowl while coating the remaining onions.
Heat oil in a pot over medium-high to 365°. Fry half the onions in the oil until golden, 3–4 minutes. Remove from the oil using skewers, then rest over a bowl to drain. Fry remaining onions in the same way.
Double-dip rings in buttermilk and flour mixture — it produces a crispier crust and great flavor.
Lay skewers with onion rings over a bowl to drip while you dip the rest of the onions.
Use a skewer to add and remove rings from oil. Drain fried onion rings on a paper-towel-lined plate.
Nutritional Facts
Nutritional Facts
Per 1/4 lb.
Calories: 518
% Daily Value*
Total Fat 46g 70%
Sodium 600mg 25%
Carbs 27g 9%
Fiber 2g 8%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.