Chilled Buttermilk Ranch Dressing, extra flakey sea salt, lemon wedges, more black pepper, and freshly fried onion rings! Call everyone and pull up a stool! These onion rings are tender, lightly coated, crispy, and flavorful. The beer adds a welcome depth and bite to the batter.
Dip onion rings in batter, coating well. Fry, a few rings at a time, until golden. Drain on paper towels. Serve immediately.
Funnel Cake is actually what inspired me to make these onion rings, however I wanted to mix the savory with the sweet. I used colossal sweet onions for their size and sweetness, buttermilk for its tang, cornbread mix for its texture and pancake batter for its incredible ability to fry up beautifully!
Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together.
Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes.
Choose from over 434 Onion Ring Batter No Milk recipes from sites like Epicurious and Allrecipes.
Remove onion rings from buttermilk and dip into batter mixture, then place in skillet and fry until golden brown, turning to brown evenly on both sides. Drain onion rings on paper towels.
The challenge with onion rings is making the coating stick to the onions so you get both onion and crisp outer shell in every bite. The solution is a good soak in viscous buttermilk, which helps the flour and cornmeal coating adhere.
Coat onion rings thoroughly in batter. Carefully add several battered onion rings to the preheated oil so that they sit in a single layer at the top of the oil.
Prepare the batter by whisking together the eggs, buttermilk, beer and salt. Heat the oil in a heavy, deep saucepan or deep fat fryer to 350 degrees F, or until a drop of batter sizzles when dropped in. When the correct temperature is reached, begin the breading process with the onion rings.