- 4 cups canola oil
- 2 cups buttermilk
- 2 medium to large sweet yellow onions
- 2 cups flour, divided
- 1 tsp fresh cracked black pepper
- 1 tsp salt
- 1 tsp granulated garlic
- 12 ounces medium bodied beer
- couple dashes hot sauce, optional
- 3 TBSP grated Parmesan cheese
Peel onions and slice 1/4-1/2 inch thick and separate into rings and soak in buttermilk for 1 hour.
In a dutch oven or electric skillet, heat oil to 350 degrees.
In a shallow baking dish, whisk together 1 cup of flour, salt, pepper, and garlic. In a separate bowl, combine remaining cup of flour, beer, and optional hot sauce, whisking until no lumps are present.
Remove onion rings from buttermilk, shake off excess then dredge in dry flour mixture. Shake off excess dry mixture, then dip in beer batter. Add a few onion rings to oil, being careful to not overcrowd them or they will stick together. When they are golden brown remove to a paper towel lined plate. Repeat process until all onion rings are battered and fried. Sprinkle with Parmesan.
Recipe adapted from Guy FieriThis recipe was brought to Sunday Potluck at Mommy's Kitchen