Onion Rings

By dgraves

Ingredients

• 2-3 large Vidalia onions, cut into 1" thick slices, separated into rings
• 4-6 cups buttermilk
• Vegetable oil for deep frying
• 2 1/2 cups all-purpose flour
• 1/3 cup corn starch
• 1 1/2 tsp. kosher salt, plus more, to taste
• 3/4 tsp. baking soda
• 2 eggs
• 2 Tbs. whole grain mustard
• 2 2/3 cups dark beer

Preparation

Step 1

Divide onion rings between 2 large sealable plastic bags; add enough buttermilk to coat rings. Seal bags; refrigerate overnight.

Set wire rack on baking sheet; place in oven. Preheat oven to 200 degrees. Line another baking sheet with paper towels. Pour oil into deep fryer; heat to 350 degrees according to manufacture's instructions. In large bowl, whisk flour, cornstarch, 1 1/2 tsp. salt and baking soda. In another bowl, whisk eggs, mustard and beer. Whisk egg mixture into flour mixture until well incorporated.
Drain onion rings in colander. Place handful of rings into batter; stir to coat thoroughly. Remove 1 onion ring at a time from batter; let excess drip off. Add 6-8 onion rings to hot oil; fry, turning occasionally, until golden brown, 3-5 minutes. Transfer to paper towl-lined baking sheet; sprinkle with salt. Place on rack-lined baking sheet in oven. Repeat with remaining onion rings. Serves 4-6