| Level: | Intermediate |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 to 3 quarts vegetable oil, for deep-frying
- 2 large onions
- 1/2 cup dill pickle chips
- 4 large eggs
- 2 cups buttermilk
- 2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 6 cups panko breadcrumbs
Instructions
- In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
- Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
- Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
- Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish.
- Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
- Use the same double-dredge process–flour, buttermilk, flour, buttermilk, panko–for the pickle chips.
- In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt.
- Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 847 |
| Total Fat | 49 g |
| Saturated Fat | 4 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 18 g |
| Cholesterol | 127 mg |
| Sodium | 754 mg |
Reviews
i like it..
These turned out perfect! Wouldn’t change a thing.
YUM!!! Pickles and onion rings are perfect! I add several splashes of hot sauce to the buttermilk for a little bite!
I used this recipe to bread and fry fish, loved the butter milk/eggs dip. Was a huge success. Everyone loved it. Next I’ll try onion rings and pickles.
These turned out great! I friend onions and pickles. I didn’t have actual buttermilk so I added 4 tbsp of vinegar to the 2 cups of milk. I forgot to add the egg and I didn’t even notice something was missing. So I will skip from now on! I did add some of Rick’s Spice to the flour and it had great flavor. Will only make this recipe from now on!
What kind of onion did Trisha use for this recipe. It doesn’t say in the recipe and she didn’t mention it on the show when she made them and I know it can make a big difference in the taste. Thanks for the help. Very excited to make this.
Saw the show with the Onion Ring recipe and knew I had to try them! Pulled an onion out of my own garden and sliced them very thin and fried them according to the recipe. My husband said they were fabulous and raved about the crunchiness of the batter. DEFINITELY will do this again. I LOVE onion rings and I think these are the best I’ve ever had.
Best onion rings my family ever had! I add some smoked paprika, red pepper and more black pepper to the flour of my second batch to spice them up.
I’ve never made onion rings or fried pickles, but when I saw this show a couple of days ago, I knew I had to try them. I made both of them last night, and they were a huge hit! I loved the fact that when you bit into the onion rings, the whole onion didn’t come out with the first bite. They were the perfect taste and consistency! My husband is very picky, and he said the onion rings were the best he has ever had! My daughter and daughter-in-law loved them too, and we all thought the pickles were amazing! I may just have to cook up another batch tonight!
I watched the show and before it ended I was up frying some onion rings! That is how crave-able these are. This recipe resulted in my best onion rings ever. I ate the whole lot all by myself.