Onion Rings - Thin and Crispy!

These Thin and Crispy Onion Rings are perfect for burgers, as a side dish or eat them for a snack! You might want to double the recipe though - they're addicting! You have to wonder how something so simple can be so darn good?! #onionrings #sidedish #snacks

Call me crazy, but I love onions! I especially love these Onion Rings because they're thin and crispy .... and not full of some thick batter with a little bit of onion! You can taste the onion! I originally made these to go with hamburgers, but I couldn't stop eating them! Seriously ... I had to make more! Be forewarned, you will not be able to restrain yourself - or maybe that's just me?!
I know a few people who know these as "onion straws" ... whatever you call them, they're delicious! And simple!! Super simple! A mandolin or a food processor is the easiest way to get super thin slices - but if you don't have those tools, a sharp knife and steady hand will do the trick too! (watch those fingers though!)
In a pinch, regular milk with vinegar or lemon juice (1 tsp. lemon juice or vinegar and fill the rest of the measuring cup with milk - allow to stand for about 5 minutes before using) can be substituted for the buttermilk.
Serve these Onion Rings on your favorite burger, along side a juicy steak, as an appetizer or as a side dish. You really can't go wrong! Enjoy! :)

Onion Rings - Thin and Crispy!

by Jamie @ Love Bakes Good Cakes

Yield: (varies)

Ingredients

1 large onion, thinly sliced
2 cups buttermilk
2 cups all-purpose flour
Salt and pepper, to taste
Oil, for frying

Instructions

1. Place onion rings in a container. Pour buttermilk over the top. Cover with plastic wrap and allow to sit for at least an hour.

2. In a separate shallow dish (such as a pie plate), combine the flour with salt and pepper.

3. In a deep skillet or fryer, heat oil to 375°F.

4. Working in batches, take some of the onions from the buttermilk and coat in the flour mixture. Shake off excess flour and immediately place the onions in hot oil. Carefully mix the onions in the oil with a metal slotted spoon (to break them up) and allow to cook until golden brown. Remove onions from oil with a metal slotted spoon to a paper towel-lined plate. Repeat with remaining onion slices.