Ingredients
- oil for frying
- 1 ½ cups buttermilk, or more as needed
- ¾ cup all-purpose flour
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon ground paprika
- 1 teaspoon celery salt
- 1 teaspoon parsley flakes
- 3 dashes hot sauce
- salt and ground black pepper to taste
- 2 large onions, sliced
Why This Recipe Is So Flavorful
Quick Kitchen Tips
- Slice onions evenly to ensure they cook at the same rate.
- Fry in small batches to keep the oil temperature steady and avoid soggy rings.
Step 1
Pour enough oil into a Dutch oven so it comes about halfway up the sides, then heat it over medium until it reaches around 375°F (190°C). While the oil warms up, mix together the buttermilk, flour, egg, baking powder, paprika, celery salt, parsley, hot sauce, salt, and pepper in a large bowl. Whisk everything until the batter is nice and smooth.
Step 2
Carefully separate the onion slices into individual rings, then dip each one into the batter, letting any extra drip off. Gently place the rings into the hot oil in batches—don’t overcrowd the pot. Fry them until they’re a deep golden brown, about a minute on each side. Once cooked, transfer the onion rings to a plate lined with paper towels to soak up any excess oil. Keep going until all the rings are fried, then serve them up right away while they’re still crispy.
