How to make Spur-style onion rings that are thin, crispy, and crunchy

Spur-style onion rings are thin, crispy, and crunchy, setting them apart from thick, battered rings found at many eateries. Making these delightful rings at home is quite simple, provided you achieve the right onion thickness. After coating the onions in buttermilk and seasoned flour, they are swiftly fried until reaching a golden brown and crisp state. These rings serve as an excellent side dish for steak or burgers and can also be piled onto homemade burgers for an added crunch.

The buttermilk plays two critical roles in the recipe. Firstly, it aids in coating the onions before frying. Secondly, it softens the sharp onion flavor. The onions are left in the buttermilk for about 30 minutes. French fried onions typically follow a buttermilk soak, although the soaking duration may differ.

Before the onions are coated in flour, it's essential to drain off any excess buttermilk, as too much liquid could hinder the flour from forming an even coating. The flour mixture is where you can incorporate various flavorful elements. Garlic powder, white pepper, and smoked paprika contribute a savory seasoning, complemented by Aromat, which adds a distinctly South African touch.

Once the onions have been coated, it's crucial to shake off the excess flour before frying. Loose flour can separate in the oil and burn, negatively impacting both the oil and the onions. To ensure even cooking and maintain the oil's temperature, the onions should be fried in batches rather than all at once. After frying until they're golden brown and crisp, remove them from the oil and allow them to drain. Finally, season the rings with a touch of salt while they're still hot.