Steakhouse Onion Rings with Hot Pepper Ketchup
The star here is the unbelievable onion rings. Thickly sliced and double coated, I guarantee they’re like nothing you’ve had before!
FOR THE HOT PEPPER KETCHUP, MELT:
FOR THE ONION RINGS, DIP:
To achieve the perfect ring, you should soak the onions in cold water to dilute the sulfur content, and then double dip the rings in buttermilk and seasoned flour.
For the hot pepper ketchup, melt jelly in a small saucepan over low heat. Whisk in ketchup, vinegar, and salt; set aside.
For the onion rings, dip onion rings in buttermilk in a large bowl; combine flour, salt, baking powder, black pepper, paprika, and cayenne in another large bowl. With a skewer, dredge onion rings, a few at a time, in the flour mixture. Dip rings into buttermilk a second time and then back into flour mixture. Set rings on a rack and refrigerate while oil heats, about 15 minutes.
Heat 1-inch oil to 365° in a large pot over medium-high. Fry onions in batches until light brown, 2–3 minutes per batch. Transfer rings to a paper-towel-lined plate using a skewer, then season with salt. Fry remaining onion rings in the same manner.
Slice ends off the onion, cut into 1-inch-thick slices, and separate into rings, pushing through the center.
Double-dip rings in buttermilk and flour mixture — it produces a crispier crust and great flavor.
Use a skewer to add and remove rings from oil. Drain fried onion rings on a paper-towel-lined plate.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 2mg 0%
Sodium 1083mg 45%
Carbs 63g 21%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.