Onion Rings with Whole Grain Mustard Dip
Thick-cut onion rings get a crisp buttermilk batter and a tangy whole grain mustard dip for a step up from the usual ketchup.
Soaking the onion slices in buttermilk before battering does two things at once: it mellows the sharpness of the onion and helps the batter cling better once it hits the hot oil. A cornstarch and flour blend in the batter keeps the coating light instead of doughy. Whisk the mustard dip while the oil heats so both are ready at the same time.
Ingredients
Method
Tap a number to mark a step doneSeparate the onion slices into individual rings and soak them in the buttermilk for at least 20 minutes at room temperature.
Whisk together the flour, cornstarch, half the kosher salt and the black pepper in a wide, shallow mixing bowl.
Heat the oil in a deep, heavy pot to 350F, checking the temperature with a thermometer while the onions finish soaking.
Lift the onion rings out of the buttermilk, letting the excess drip off, and dredge each one in the flour mixture.
Fry the rings in small batches for 2 to 3 minutes, until golden brown and crisp, turning once halfway through.
Transfer the fried rings to a wire rack and sprinkle them immediately with the remaining kosher salt while still hot.
Whisk the mayonnaise and whole grain mustard together in a small bowl to make the dipping sauce while the rings cool slightly.
Serve the onion rings hot right away alongside the mustard dip while the coating is still at its crispest.
Kitchen note
Salt the onion rings the second they come out of the oil, not after; salt only sticks well to the coating while it is still glistening with oil.
