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Ingredients
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Onion Rings
Cowgirl BBQ Sauce
Method
Onion Rings
- 1
Prepare onions
Peel the onions and slice into 1/2-inch thick rings. Separate rings into individual circles and set aside. Reserve any small leftover pieces for another use.
- 2
Soak to reduce sharpness and help batter adhere
Place the onion rings in a large bowl and cover with cold water for 10 minutes, then drain and pat dry thoroughly with paper towels. Dry rings will help the batter stick and prevent oil splatter.
- 3
Make dry dredge
In a shallow bowl combine 3/4 cup of the all-purpose flour, the cornstarch, baking powder, 1/2 teaspoon kosher salt, black pepper and paprika. Mix until uniform. If using cornmeal for extra texture, mix it into the panko instead of the dry dredge.
- 4
Make wet batter
In a separate bowl whisk together the remaining 3/4 cup flour, buttermilk, egg and cold sparkling water until just combined. The batter should be slightly thick but pourable; if too thick add up to 1 tablespoon water or more sparkling water. Let batter rest 5 minutes.
- 5
Prepare coating station
Place the dry dredge in one shallow dish, the batter in a second, and the panko (mixed with optional 1/4 cup fine cornmeal and 1/4 teaspoon salt) in a third. Set a wire rack over a baking sheet for finished rings.
- 6
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2-3 inches (roughly 1 litre in a medium pot). Heat to 350°F (175°C). Use a thermometer to maintain temperature; overheating will burn the coating and underheating will make rings greasy.
- 7
Coat the rings
Work in small batches (6–8 rings at a time). Dredge each ring in the dry flour mixture, shaking off excess, then dip into the wet batter allowing excess to drip back into the bowl, then press into the panko to coat thoroughly. For a thicker crust double-dip: return to batter and panko once more.
- 8
Fry
Carefully lower a few coated rings into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, 2.5–3.5 minutes per side, turning if needed. Maintain oil temperature at 340–360°F (170–180°C).
- 9
Drain and season
Remove rings to the wire rack and immediately sprinkle with the finishing 1 teaspoon salt while still hot. Let excess oil drip back into the pan for 1–2 minutes.
- 10
Cowgirl BBQ Sauce
- 11
Combine ingredients: In a small saucepan or bowl combine ketchup, brown sugar, apple cider vinegar, molasses, smoked paprika, minced chipotle, Worcestershire, hot sauce, garlic powder, onion powder and 1/4 teaspoon salt.
- 12
Simmer (optional): For a smoother, melded flavor, warm the mixture in a small saucepan over medium-low heat, stirring, until it barely simmers (about 5 minutes). Reduce heat and cook gently 2–3 minutes. If you prefer a fresh uncooked sauce, simply whisk ingredients together in a bowl.
- 13
Adjust consistency and seasoning: Taste and adjust sweetness, heat or acidity as desired. If sauce is too thick, stir in up to 1 tablespoon water to reach a dipping consistency. Cool slightly before serving.
- 14
Serve: Transfer to a small bowl for dipping alongside the hot onion rings.