Crispy Barbecue Flavoured Onion Rings

I’m taking a break from my usual health centred recipes today to bring you some deep fried deliciousness. Everyone’s super bowl recipes have got me craving deep fried foods and nachos, so I thought I’d kill two bird’s with one stone – satisfy my cravings while providing you with one more super bowl recipe before the big day.

These crispy barbecue onion rings are tossed in a barbecue-seasoned flour mix, submerged in a mixture of barbecue sauce and buttermilk, and then coated with seasoned flour once more, before hitting the fryer. These are not only super delicious on their own but they also make an awesome addition to game day burgers. We made ours on the thin side because they were destined for just that (to be piled high on top of burgers), but feel free to slice these as thick or as thin as you like.

 Deep frying may not be my favourite thing to do in the world but it is definitely worth the splurge on occasion. And these onions? Totally worth it.

Crispy Barbecue Flavoured Onion Rings

Ingredients

• 1 large onion, sliced to desired thickness, rings separated
• canola oil (or preferred high-heat oil), for frying

BBQ Seasoned Flour Mix

• 1/2 cup flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chilli powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Barbecue Buttermilk

• 1/3 cup barbecue sauce
• 3 tablespoons buttermilk (regular milk, or milk alternative)

Instructions

1. Pour as much oil as needed into a deep skillet until you reach one inch in depth. Heat the oil over medium heat until it reaches 350ºF on a thermometer. Adjust heat as necessary to maintain that temperature.
2. Mix together seasonings and flour in a large plate.
3. Stir together barbecue sauce and buttermilk in a medium sized bowl.
4. Dredge sliced onions in flour mix. Dip in barbecue sauce mixture, allowing excess to drip off. Transfer back to the flour mix (at this point I like to clean my hands to avoid clumping up the flour). Toss with flour mixture.
5. Transfer to the hot oil, in batches, making sure not to over crowd the pan. Allow to cook, flipping once, until deep golden brown. It should only take a few minutes. Remove to paper towels to drain. Season with additional salt, to taste. Serve warm or at room temperature.