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Onion Rings

Onion Rings

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Serves 6 as a side or snack.
By Dennis W. Viau; modified from a restaurant recipe.

My fascination with these onion rings started with seeing buttermilk among the ingredients. I also liked the idea that they have a thin coating, not the thick shell you often find on many restaurant onion rings. They’re easy to make and they’re delicious too. These make an excellent snack or side.


2 to 3 large yellow onions
Egg Wash (makes enough for several onions):
1 large egg
1 cup (240ml) buttermilk
5 ounces (140g) (about 1 cup) all-purpose flour
½ cup (75g) cornmeal
1/3 cup (50g) cornstarch
½ teaspoon salt
For Preparation:
Peanut oil (about 1½ cups/355ml)
Salt, to taste


Peel and slice (¼ inch/about 1cm) onions; separating the rings. Refrigerate 2 hours or overnight.

Combine eggs and buttermilk in a shallow bowl and refrigerate until needed. Combine the dredge ingredients in a shallow bowl. Start heating peanut oil to 350°F (177°C) in a large skillet.

Keeping one hand dry, dip each onion ring in the egg wash to coat and allow excess to drip back into the bowl. Drop the dipped onion ring into the flour mixture and with the dry hand move the ring gently until well-coated and dry. Gently shake off excess flour mixture and then arrange on a lined tray until the oil reaches cooking temperature.

Drop coated rings, a few at a time, into frying oil and cook until lightly golden, turning once. Remove the rings from the oil with a slotted spoon or spider, allowing them to drip, and transfer to a tray lined with paper towels. Allow to drip and cool for 1 minute. Season with kosher salt while still hot. Serve immediately.