| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- Vegetable oil, for deep-frying
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 cup finely grated parmesan cheese, plus more for topping
- 3 tablespoons mustard powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- Kosher salt
- 2 cups buttermilk
- 1 cup dark beer, such as porter or stout
- 2 tablespoons dijon mustard
- 2 medium onions, peeled and cut into 1/3-inch-thick rings
Instructions
- Fill a fryer or large Dutch oven with 2 inches vegetable oil; heat to 330 degrees F to 340 degrees F. Prepare the batter: Whisk the all-purpose flour, rice flour, parmesan, mustard powder, paprika, garlic powder and 2 tablespoons salt in a large bowl. Whisk the buttermilk, beer and dijon mustard in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to a pancake batter.
- Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter. (You may also need to add more of the wet ingredients to the batter as it sits.)
- Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 678 |
| Total Fat | 45 g |
| Saturated Fat | 7 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 20 mg |
| Sodium | 642 mg |
| Serving Size | 1 of 6 servings |
| Calories | 678 |
| Total Fat | 45 g |
| Saturated Fat | 7 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 20 mg |
| Sodium | 642 mg |
Reviews
Awesome recipe here. Had tried another recipe claiming to be delicious that had ranch and buttermilk in them, and the batter was overly heavy, and just seemed to soak up the oil. Made them for a family dinner and ended up throwing them out – no one liked them. Tried again with this recipe and these were wonderful. Everyone liked them and will definitely make them again.
These were outstanding! The flavor of the batter was fantastic. I cut back on the dry mustard and used a little extra paprika and added some chili powder. I also used the entire extra cup of wet ingredients which made the batter just a bit too thin. But regardless – these were delicious and I’ll be making them again