Comments: Personally, I am not a huge onion ring guy. Mostly, it’s because I hate onions. But, I tried this mostly because of the incredible dipping sauce and BOOM, I’m hooked…
Onion Ring Ingredients
- 4 cups buttermilk
- 4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons kosher salt
- 2 tablespoons baking powder
- 2 teaspoons pepper
- 1/2 teaspoon table salt
- 2 large onions (1 pound each), peeled
- 3 quarts peanut or vegetable oil for frying
Sauce Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
Directions: Sauce
- Whisk all ingredients together in a bowl; set aside
Directions: Onion rings
- Adjust oven rack to middle position and heat oven to 200°
- Combine flour, cornstarch, seasoned salt, baking powder, pepper, and salt in second large bowl
- Transfer flour mixture to double-bagged large paper shopping bag
- Slice onions crosswise into 1/2 inch thick rounds. Reserve onion slices smaller than 2 inches in diameter for another use
- Separate remaining onion rounds into rings
- Toss one third of onion rings in buttermilk to thoroughly coat. Shake off excess and transfer rings to flour mixture in bag
- Repeat with remaining onion rings in two batches
- Roll top of bag to seal and shake vigorously to coat onion rings in flour mixture
- Remove onion rings from bag, shaking off excess flour mixture, and transfer to rimmed baking sheet
- Transfer one third of onion rings back to buttermilk and toss thoroughly to coat
- Shake off excess buttermilk and transfer onion rings back to flour mixture in bag
- Repeat with remaining onion rings into batches
- Roll top of bag to seal and shake vigorously to coat onion rings and flour mixture
- Pour contents of bag onto sheet. Separate any onion rings that stick together
- Line 2nd rimmed baking sheet with triple layers of paper towels
- Add oil to Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 275°
- Add one third of onion rings to hot oil and fry without stirring until breading is just set, 30 to 60 seconds. Stir gently with tongs or spiders skimmer and continue to fry until dark golden brown, 3 to 5 minutes longer, flipping onion rings occasionally and separating anything stick together
- Repeat with remaining onion rings into batches
