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Ingredients
- Beer batter:
- Buttermilk Onion Rings
- 1 cup buttermilk
- 1 large onion, sliced into rings
- Enough canola oil to provide 2 inches of oil in your pot
- 1 bottle of beer
- 1 1/2 cups flour
- Shake of kosher salt
- Sprinkle of garlic powder
- Sprinkle of black pepper
- Sprinkle of Cayenne pepper
- 1/2 cup flour for dredging
- Kosher salt, to taste after frying
Preparation
Step 1
Heat canola oil in large dutch oven at 375 degrees. Cut onion into 1/4 to 1/2 inch-wide rings. Separate rings and allow them to soak in buttermilk for at least 30 minutes to remove the strong onion flavor.
Add one bottle of beer to a large bowl and sift in 1 1/2 cups flour. Add kosher salt, garlic powder, and black pepper and whisk until combined. Dredge onions in 1/2 cup flour and then coat then in beer batter.
Fry in 375 degree oil (be careful not to over crowd the oil), stirring oil occasionally to cook both sides evenly. Remove when onion rings are browned, about 4 minutes.
Immediately sprinkle with kosher salt and keep warm in 200 degree oven or eat immediately.