Categories: Sides

Ingredients

• Vegetable oil
• 1 cup flour
• 1 cup rice flour
• 1 cup finely grated Parmesan cheese
• 3 tbsp mustard powder
• 1 tbsp paprika
• 1 tsp garlic powder
• Kosher salt
• 2 cups buttermilk
• 1 cup dark beer
• 2 tbsp dijon
• 2 medium onions, peeled and cut into 1/3-inch-thick rings

Directions

1. Fill a fryer or Dutch oven with 2 inches of vegetable oil; heat to 340. Prepare the batter: Whisk the flour, rice flour, Parmesan, mustard powder, paprika, garlic powder, and 2 tbsp salt in a large bowl. Whisk the buttermilk, beer and Dijon 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 pancake batter.

2. 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.

3. 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.

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