"Bermuda onions are covered in a buttermilk batter and deep-fried. Can be reheated in a warm oven to serve." — Elle
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Bermuda onions, sliced into 1/3-inch rings
sifted all-purpose flour
corn oil, or as needed
These are really good if you like a really puffy batter, which we do. Make sure that your oil is at at least 350 and do these in batches. They hold well in a low oven while you finish the rest. I knocked these down one star because they really need to be dusted with flour prior to going into the batter, so the batter will stick and the batter needs a little more seasoning - maybe a little cayenne. I sliced the onions and let soak in cold water as directed, in a salad spinner - drained and spun dry, which worked great. Very nice recipe that I would use again and again with just a few simple changes. Thanks Elle.
I love onion rings and these did not disappoint. I dusted the rings with flour first as one viewer suggested, and used lactose free milk with some lemon juice in it to make buttermilk. I also put them through the lettuce spinner as was suggested.
These are excellent, thank you Ellie_NO!
Excellent! I did end up using 2 large yellow onions instead of Bermudas, but otherwise followed the recipe exactly. I did find that the recipe barely was enough for my 2 onions using 1/2 inch slices, but perhaps that was because of the size of them. I did use a deep fat fryer rather than a pan on the stove. On the first batch I used the wire basket that came with my fryer. Big mistake. The batter oozed through the basket and made a large onion clump that wouldn't come out. After that, I made small batches directly in the fryer and they came out perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Deep-Fried Onion Rings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 505
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