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Side Dish Sunday: Buttermilk Onion Rings

This Week: Buttermilk Onion Rings

This recipe is from my days working at a local Dairy Queen -- as far as I know, it's not a corporate recipe, since (at that time) each DQ was independent. Nowadays, most onion rings you get are pre-prepared and frozen. This process can also be used to make chicken tenders or steak fingers, just up the amounts to compensate for more food.

You will need 2 large mixing bowls, a hand strainer, 2 large platter and room in the freezer.

  • 3-4 large yellow onions (sliced)
  • 1 quart buttermilk
  • 3 cups flour
  • 3 cups cracker meal
  • 1 tablespoon salt
  • 3 tablespoons black pepper
  • 1 tablespoon garlic powder

Sift flour, salt, pepper and garlic powder into a one mixing bowl.

Put 3/4 of the buttermilk in the other bowl.

Place the onion slices in the buttermilk and allow to soak for about 2-3 minutes. A few rings at a time, remove from the buttermilk and coat with flour. After coating with flour, arrange on cookie sheet or platter. Continue until completed. (Throw away any remaining flour.)

Cover the buttermilk and refrigerate. Place the platter of rings in the freezer for 30 minutes uncovered.

Once the rings have dried in the freezer, take out the buttermilk bowl and add remaining milk.

Remove rings from freezer and one handful at a time, place gently in buttermilk until coated completely. Take out of the buttermilk and coat with cracker meal -- and place on a clean platter. Continue until completed. (Throw out any remaining cracker meal and buttermilk.)

Put platter back in freezer for at least 20 minutes before frying. If covered in plastic wrap, the onion rings can be kept frozen for 2-3 days. Just put in the refrigerator to thaw at least 1 hour prior to frying.

Fry onion rings in a deep fryer until golden brown (3-4 minutes), remove and let drain on paper towels. Dust with salt and serve.

Calories per serving: (about 6-8 large rings) 500
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