Crispy Buttermilk Onion Rings -- Madness Kingdom

Method

Step 1

Peel the onions and slice them into half-inch thick rounds, then gently separate the rounds into individual rings.

Step 2

Place the rings in a bowl, pour the buttermilk over them, and let them soak for 15 minutes to sweeten and soften them slightly.

Step 3

Pour the oil into a large heavy pot to a depth of about 2 inches and clip on a deep-fry thermometer. Heat over medium-high to 375 F. Never fill the pot more than halfway with oil.

Step 4

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, and pepper.

Step 5

Scoop out 1 cup of the dry mix into a separate shallow dish for dredging and set aside.

Step 6

Slowly whisk the cold sparkling water into the large bowl of dry mix until you have a smooth batter about the thickness of pancake batter; the bubbles keep it light.

Step 7

Lift a few rings from the buttermilk, let the excess drip off, toss them in the reserved dry dredge, then dip into the batter to coat.

Step 8

Carefully lower the battered rings into the 375 F oil a few at a time, without crowding. Fry for 2 to 3 minutes, turning once, until deep golden and crisp.

Step 9

Lift them out with a spider or slotted spoon and drain on a paper-towel-lined tray. Sprinkle with salt immediately while hot.

Step 10

Let the oil return to 375 F between batches, which keeps the rings crisp rather than greasy, and repeat with the remaining rings.

Step 11

Serve hot with ketchup or a spicy dipping sauce.

Tips from the test kitchen

Keeping the oil at a steady 375 F is the key to crisp, non-greasy rings.
The dry dredge before the batter helps it cling so it does not slide off in the oil.

Crispy Buttermilk Onion Rings