After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Combine the flour, cumin, cayenne, and 1 teaspoon salt in a medium bowl. Slowly whisk in the buttermilk, beer, and egg until smooth. Let the batter stand 15 minutes.
Step 2
In a large saucepan, heat the oil over medium-high heat until a deep-fry thermometer registers 375°F. Working in batches, dip the onion slices in the batter, turning to coat. Gently drop the slices into the hot oil. Cook, turning the rings once, until golden brown, about 2 minutes. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
Step 3
Use a slotted spoon to transfer the rings to a paper-towel-lined baking sheet to drain. Season immediately with salt.
