The Stuff You Need:
For two people:
1 large Vidalia Onion
1 cup Buttermilk*
All Purpose Flour, for dredging (or Rice Flour for gluten free)
For the batter:
1 & 1/4 cup All Purpose Flour (or gluten free flour mix)
1 teaspoon Baking Powder
1 teaspoon Salt
1 Egg
1 cup Milk
Vegetable Oil, for frying
Here's How It's Done:
- Slice the onion(s) in 1/2″ thick slices and separate the rings.
- Place the onion rings in a Ziploc bag, pour the buttermilk over them, seal and place in the fridge. Let soak for at least 1 hour, turning the bag frequently so that all the onion rings get to soak a bit.
- Drain the onion rings, shake off excess buttermilk and lightly dredge in flour.
- Measure out the flour for the batter. Add the baking powder and salt to the flour. In a separate bowl, combine the milk and egg. Combine the dry and wet batter ingredients right before you are ready to fry the onion rings.**
- Heat oil in a skillet or electric fryer to 350 to 375 degrees.
- Dip rings in batter, then float in hot oil. Fry for 3 to 5 minutes until golden brown.
- Drain on a rack, season with salt and serve. May be kept in low oven for a few minutes before serving.
Notes:
*Don’t have buttermilk on hand? Yeah, me neither. Just put 1 teaspoon of vinegar in the bottom of a 1-cup measuring cup and top it off with whole milk. Let it sit for about 5 minutes and now you have a buttermilk substitute. You’re welcome.
**Baking powder is activated as soon as it is introduced to liquid, so, for a light and crispy batter, you want to wait until right before you are ready to fry your onion rings.
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