Bermuda onions are covered in a buttermilk batter and deep-fried. Can be reheated in a warm oven to serve.

Elle
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.

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  • Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

587 calories; 56.1 g total fat; 24 mg cholesterol; 267 mg sodium. 18.7 g carbohydrates; 4 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/24/2013
These are really good if you like a really puffy batter which we do. Make sure that your oil is at at least 350 and do these in batches. They hold well in a low oven while you finish the rest. I knocked these down one star because they really need to be dusted with flour prior to going into the batter so the batter will stick and the batter needs a little more seasoning - maybe a little cayenne. I sliced the onions and let soak in cold water as directed in a salad spinner - drained and spun dry which worked great. Very nice recipe that I would use again and again with just a few simple changes. Thanks Elle. Read More
(24)

Most helpful critical review

Rating: 3 stars
01/03/2016
The batter was good but too thick... I found it was better if I added a little extra buttermilk and cut the onions a little thicker... I prefer more onion to batter. Read More
(3)
25 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/24/2013
These are really good if you like a really puffy batter which we do. Make sure that your oil is at at least 350 and do these in batches. They hold well in a low oven while you finish the rest. I knocked these down one star because they really need to be dusted with flour prior to going into the batter so the batter will stick and the batter needs a little more seasoning - maybe a little cayenne. I sliced the onions and let soak in cold water as directed in a salad spinner - drained and spun dry which worked great. Very nice recipe that I would use again and again with just a few simple changes. Thanks Elle. Read More
(24)
Rating: 4 stars
05/24/2013
These are really good if you like a really puffy batter which we do. Make sure that your oil is at at least 350 and do these in batches. They hold well in a low oven while you finish the rest. I knocked these down one star because they really need to be dusted with flour prior to going into the batter so the batter will stick and the batter needs a little more seasoning - maybe a little cayenne. I sliced the onions and let soak in cold water as directed in a salad spinner - drained and spun dry which worked great. Very nice recipe that I would use again and again with just a few simple changes. Thanks Elle. Read More
(24)
Rating: 5 stars
08/11/2013
Excellent! I did end up using 2 large yellow onions instead of Bermudas but otherwise followed the recipe exactly. I did find that the recipe barely was enough for my 2 onions using 1/2 inch slices but perhaps that was because of the size of them. I did use a deep fat fryer rather than a pan on the stove. On the first batch I used the wire basket that came with my fryer. Big mistake. The batter oozed through the basket and made a large onion clump that wouldn't come out. After that I made small batches directly in the fryer and they came out perfect. Read More
(14)
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Rating: 5 stars
07/23/2014
Great onion rings. Exactly the style I was looking for! As recommended I dusted the onions with floor before the batter and it coated them perfectly. The batter is a little bland but I m cooking for kids and spicy doesn t fly so I dusted mine with Cajun seasoning after cooking. I will be making this again. Read More
(7)
Rating: 5 stars
11/12/2017
Used whole wheat flour and this was very good. Read More
(6)
Rating: 5 stars
02/20/2014
Loved it. Followed suggestions about using salad spinner to remove water flour to dredge before batter and OldBay in the batter. Next time will season it even more. Also to get more onion taste plan to keep onion thicker by not separating the rings as much. Simple recipe to follow. Thanks! Read More
(5)
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Rating: 5 stars
08/27/2013
I love onion rings and these did not disappoint. I dusted the rings with flour first as one viewer suggested and used lactose free milk with some lemon juice in it to make buttermilk. I also put them through the lettuce spinner as was suggested. These are excellent thank you Ellie_NO! Read More
(5)
Rating: 5 stars
06/23/2013
Delicious! Read More
(4)
Rating: 3 stars
01/03/2016
The batter was good but too thick... I found it was better if I added a little extra buttermilk and cut the onions a little thicker... I prefer more onion to batter. Read More
(3)
Rating: 5 stars
04/05/2015
I have been trying to make fried onion rings but always failed. I found this recipe and tried exactly as the recipe and it was a huge success. My kids love them and goes nicely with baked chicken. I would love to make them again and maybe have some burger to go with it. Thanks for the recipe! Read More
(3)