I love me some onion rings….Number One: A&W. Number Two: Peter’s Drive Inn. No others matter. I am still searching for the perfect recipe for them, but this one is pretty good until I find perfect.
Open your windows, put on your goggles, chew your piece of bread – do whatever you do to stop the crying, or just fight through it like I did. I swear, onions are getting stronger smelling every year.
- As many onions as you want – I cut up 2-1/2 big ones, really only needed 1 or 1-1/2
- 2 cups of flour
- 1 tsp salt
- 1 tsp pepper
- 1 TB paprika
- 1 tsp cayenne (optional)
- 2 tsp beef bouillon
- 2 cups milk or buttermilk
- vegetable oil for frying
Ideally, cut your onions into 1/2 inch rounds at least an hour before you want to cook them and soak them in some cold water for an hour. It kills some of the strong, strong onion flavour & smell – mellows & sweetens them a bit.
When you’re ready to cook them, drain them. I ran mine through a salad spinner, but you could just pat them dry with a towel or two or let them drain in a colander while you get the milk and flour mixture ready and heat up the oil.
Put the milk/buttermilk into a cup big enough to hold it and some onion pieces….a coffee cup is not going to do the job.
If you want to use buttermilk but don’t have any, add some lemon juice or vinegar to your milk. 2 tablespoons per cup should do it.
In a flat bowl or a bag, mix the flour and spices.
Dip some onions in the milk then into the flour. Shake them off really well and deep fry them until golden brown. Repeat until you never want to see another onion again or until you are out of onions.
Sprinkle salt on them as soon as they come out of the fryer/pan….it sticks better then.
Indulge your onion ring craving! We had ours with barbequed cheeseburgers with homemade Big Mac sauce and homemade burger buns.