Buttermilk Onion Rings

Name: Buttermilk Onion Rings
Cuisine: American
Ingredients: 3 large onions, preferably sweet; 3 to 4 cups buttermilk; 1 cup all-purpose flour; 1 cup cornmeal, preferably stone-ground; 2 teaspoons kosher salt or coarse sea salt; 2 teaspoons kosher salt or coarse sea salt; 2 teaspoons onion powder; 2 teaspoons chili powder; 1 teaspoon sugar (if not using sweet onions); 1 teaspoon sugar (if not using sweet onions); Oil for deep-frying, preferably peanut; Oil for deep-frying, preferably peanut

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Barbecue legends, such as Leonard Heuberger of Memphis and Sonny Bryan of Dallas, among others, liked crispy buttermilk-soaked onion rings with their ribs and brisket. Sweet onions are particularly good in this recipe.

Ingredients

3 large onions, preferably sweet
3 to 4 cups buttermilk
1 cup

Americas
United States
Dallas
Memphis
Side dish
Vegetarian

Method

Cut the onions into ¼-inch-thick slices. In a nonreactive dish, soak the onions in the buttermilk for 30 to 60 minutes.
In a brown paper sack, combine the flour, cornmeal, salt, onion powder, chili powder, and, if needed, sugar. Drain the onions lightly and dredge them in the seasoned flour.
Pour at least 4 inches of oil into a heavy saucepan. Heat th