You could eat these plain of course, but I loved them on the burger. I cut down a bit on the buttermilk and sour cream as my onion wasn’t huge.
- vegetable oil for frying
- 1 cup buttermilk
- 1/3 cup sour cream
- 1 onion, peeled, sliced into 1″ slices and rings separated
- 1 cup flour
- 1/4 cup snipped chives
- salt and pepper
Heat a couple of inches of oil in a large deep frying pan over medium high heat (or use an electric fryer like the Presto 05420 FryDaddy Electric Deep Fryer (affiliate link).
Mix the buttermilk and sour cream together, then soak the onion slices in it. In a small shallow plate mix up the flour, chives, salt and pepper.
When the oil is hot enough, dip the onion slices one at a time into the flour and mix around to coat, then put the slice back into the buttermilk, then back into the flour for a double coating. Put in the hot oil and cook about 4-5 minutes, turning once, until golden on both sides. Don’t fry too many at once. You don’t want them touching.
Drain on paper towels or a rack.
Eat plain or in a burger. We did both and dipped them into the Red Ranch dressing they had in the same article, which we also used on the burgers. I liked their idea but played with the proportions to make it more ketchup heavy.
Red Ranch Dressing
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup ketchup
- 1 clove garlic, minced
- 1 Tbs fresh chopped chives or parsley or other herbs
- 1 Tbs lemon juice
- a few shakes of hot sauce