- 2 large Walla Walla sweet onions
- 2 cups buttermilk
- 6 cups canola oil for frying
- 1 cup Summer-style ale
- salt and pepper to taste
Peel off the outer skin of the onions and cut off the bottom and tops. Cut the onions in thick, 1/2" slices.
Pour the buttermilk into a bowl and add the onion rings. Let the onions soak in the buttermilk in the fridge for 2 hours. The buttermilk adds tangy flavor and helps the onions get crispy during deep-frying.
Add 1 cup of the dry prepared fry-mix to a bowl. In another bowl add the remaining 1 cup of dry fry-mix and the 1 cup of ale. Whisk to combine the ingredients to create a loose batter. You can adjust the amount of ale depending on how thick you want the batter. We prefer a loose batter for the best results when frying.
Pour the canola oil into a deep-fryer or Dutch oven on the stovetop. Heat the oil to 350 in the deep-fryer, or use a thermometer to heat the oil in a dutch oven.
Drain the onions from the buttermilk then dredge in the dry fry-mix. Then dip the onion rings into the batter and let the excess runoff. Quickly drop the onion rings into the hot oil and deep-fry until golden and the onion rings float to the top of the oil, 4-5 minutes.
Remove the onion rings from the oil and placed on a rack over a cookie sheet. Season with salt and pepper and serve the hot onion rings immediately.
We prefer draining deep-fried foods on a rack so they stay crisp. If you place hot, deep-fried foods on a paper towel, the bottom will quickly get soggy. Season deep-fried foods immediately so the seasonings stick. We like to serve onion rings with homemade mayonnaise, tartar sauce or thousand island dressing.