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Homemade Steak House Onion Rings photo

Steak House Onion Rings

Crispy, beer-house-style onion rings soaked in buttermilk and seasoned flour for a crunchy, flavorful bite.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 servings

Equipment

  • Large Bowl
  • large heavy saucepan or deep fryer
  • Tongs or slotted spoon
  • Paper Towels
  • wire rack (optional)

Ingredients
  

  • 2 or 3 large onions ends cut off, sliced into 1/8-inch rings
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon Kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • vegetable oil for frying, enough to reach about 3 inches deep

Instructions
 

  • Place the sliced onion rings in a large bowl and pour the buttermilk over them, ensuring they are all coated. Cover and refrigerate for at least 1 hour or up to 24 hours.
  • In another large bowl, whisk together the flour, kosher salt, smoked paprika, garlic powder, and cayenne pepper until evenly combined.
  • Drain the onions from the buttermilk, letting excess drip off.
  • Add the drained onion rings to the seasoned flour and toss to coat evenly. For extra-crispy rings, dip the coated rings back into buttermilk and dredge again in the flour mixture.
  • Heat vegetable oil in a large heavy saucepan to a depth of about 3 inches, or preheat a deep fryer, to 365°F (185°C).
  • Working in small batches, shake off excess flour from the rings and carefully lower them into the hot oil. Fry until golden brown and crispy, about 2 minutes per batch.
  • Use tongs or a slotted spoon to transfer the fried onion rings to paper towels or a wire rack to drain. Season with a little extra salt if desired and serve immediately.

Notes

  • Soaking the onions in buttermilk mellows their sharpness.
  • Double-dredging yields extra-crispy rings.
  • Do not overcrowd the fryer to keep oil temperature steady.
  • Maintain oil at about 365°F for best results.