Buttermilk Onion Rings
3049 days ago
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Ingredients
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 cup finely grated Parmesan cheese, plus extra for topping
- 3 tablespoons mustard powder
- 1 tablespoons paprika
- 1 teaspoon garlic powder
- Kosher salt
- 2 cups buttermilk
- 1 cup dark beer
- 2 tablespoons Dijon mustard
- 2 medium onions, peeled and sliced into 1/3 inch rings
Directions
- Fill a large Dutch oven with 2 inches of oil and heat to 330°F - 340°F.
- For the batter: Whisk the all-purpose flour, rice flour, Parmesan, mustard powder, paprika, garlic powder and 2 tablespoons of salt together in a large bowl. In a separate bowl, whisk the buttermilk, beer and Dijon mustard together. Add all but 1 cup of the wet ingredients to the dry ingredients, whisking to make a smooth batter (about the consistency of a pancake batter).
- Working in batches, dip the onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan.
- Note: Be sure to keep the temperature of the oil between 330°F and 340°F throughout the frying process. If the batter starts to thicken, add a splash of the wet ingredients.
