The best onion rings
Instructions:
- After cooking the onion rings, keep them warm in a 200ï€ F oven while you finish the remaining batches.
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- 1 teaspoon coarse salt, plus more for seasoning
- 3/ 4 cup buttermilk
- 3/ 4 cup beer
- 1 large egg
- 4 cups peanut oil
- 2 large white onions (about 2 pounds), sliced crosswise 1 / 2 inch thick and separated into rings
- Combine the flour, cumin, cayenne, and 1 teaspoon salt in a medium bowl. Slowly whisk in the buttermilk, beer, and egg until smooth. Let the batter stand 15 minutes.
- In a large saucepan, heat the oil over mediumhigh heat until a deep-fry thermometer registers 375ï€ F. Working in batches, dip the onion slices in the batter, turning to coat. Gently drop the slices into the hot oil. Cook, turning the rings once, until golden brown, about 2 minutes. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
- Use a slotted spoon to transfer the rings to a paper-towel–lined baking sheet to drain. Season immediately with salt.