Easy Buttermilk Onion Dip Food

BUTTERMILK ONION RINGS

Steps:

• Fill a fryer or large Dutch oven with 2 inches vegetable oil; heat to 330 degrees F to 340 degrees F. Prepare the batter: Whisk the all-purpose flour, rice flour, parmesan, mustard powder, paprika, garlic powder and 2 tablespoons salt in a large bowl. Whisk the buttermilk, beer and dijon mustard in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to a pancake batter.
• Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter. (You may also need to add more of the wet ingredients to the batter as it sits.)
• Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more parmesan.

BUTTERMILK ONION RINGS

Steps:

• In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.
• In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.
• Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings.

BUTTERMILK ONION RINGS

Steps:

• Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.
• Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
• While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
• Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off the excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the onion rings have been cooked. Serve hot.
• SHOESTRING ONION RINGS
• If you're not into big onion rings, make crispy, crunchy, thin onion rings, which are great on their own or mounded on top of the Cheyenne Burger (page 39).
• Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices. Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can. Proceed as for Buttermilk Onion Rings, above.

EASY ONION RINGS

Steps:

• Slice the onion as thinly as possible (a mandolin would be perfect, but I don't own one, so I used a sharp knife.).
• Soak the onion in the buttermilk for 15 minutes, or while the oil is heating.
• Toss the onion slices in a plastic bag with the baking mix until well coated.
• Drop the coated rings into the hot oil, fry for approximately 4 minutes, turning half way through so that both sides are the same color (should be light brown, and you will likely see the onion "peeking" through the coating.
• Drain on a plate lined with paper towel.
• Serve hot with your favorite dip- Ranch dressing or ketchup are both good with these.

EASY BUTTERMILK ONION DIP

Steps:

• Combine all ingredients in blender. Blend until smooth. Refrigerate overnight or for at least 3 hours.