Big and Crispy Onion Rings

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Kansas BBQ

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
3 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 min
Total:: 18 min

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Ingredients

2 cups buttermilk
3 teaspoons hot red pepper sauce
2 teaspoons sugar
2 teaspoons Essence, recipe follows
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 large or 2 small Vidalia or other sweet onions
Peanut oil, for frying

Directions

Preheat the oven to 250 degrees F.

In a mixing bowl, combine the buttermilk, hot sauce, sugar and Essence and stir to blend.

In a shallow dish combine the flour, baking powder, black pepper, cayenne pepper, and salt and stir to blend.

Peel the onions and slice crosswise into 1/2-inch thick slices. Carefully separate the slices into separate rings.

Position a wire rack over a baking sheet. Dip the rings into the buttermilk and shake off any excess liquid. Working with a few slices at a time, dredge the slices into the flour mixture, shake off any excess, then dip again in the buttermilk and again in the flour mixture. Shake off any excess and transfer to the wire rack. Repeat with remaining onion slices.

Position a second wire rack over a baking sheet and place in the warmed oven. Fill a large, heavy Dutch oven with at least 2-inches of oil and heat to a temperature of 360 degrees F. (Or, alternatively, preheat a deep-fryer to 360 degrees F.) Fry the onion rings in batches, adding only as many rings as will fit without touching in 1 layer, until golden brown and floating on the surface of the oil, 2 to 3 minutes. Remove, using tongs, and transfer to a paper-lined plate to drain briefly, then transfer to the rack in the warm oven while you finish frying the remaining onion rings.

Serve onion rings hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

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Comments & Reviews

recipe Big and Crispy Onion Rings
RD Alpharettta, GA 10-21-2009
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Too messy
Rated: 3 stars out of 5

the double dip made for a mess.
recipe Big and Crispy Onion Rings
Barbara Exeter, RI 08-17-2009
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OMG
Rated: 5 stars out of 5

That's what I said when I bit into one of these. They are phenomenal! I was looking at a bunch of recipes, never having made... o-rings at home before, and the reviews convinced me to try this one. I don't think I'll try another. Way too good, I wouldn't recommend that you try this if you're watching your weight or cholesterol. I agree with the reviewer who said that a single dip is just as good as a double dip, I tried it both ways and loved them all. Read more
recipe Big and Crispy Onion Rings
Debra Hilliard, OH 01-23-2009
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Perfect onion rings
Rated: 5 stars out of 5

This recipe makes the best tasting onion rings. I cut the recipe in half and it made more than enough for my husband and I.... We could not believe how good they were and so easy to make. These now are our number one RINGS!Read more
recipe Big and Crispy Onion Rings
Denise Los Gatos, CA 11-17-2008
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The very best!!!
Rated: 5 stars out of 5

These are the best onion rings I've ever had. They were crispy, the onion didn't fall out and very tasty. I started out... double dipping them, but didn't follow the directions and didn't make enough ahead of time before I started frying. I fell behind and ended up just dipping once. Even then, they came out wonderfully. My only suggestion would be to reserve a portion of the flour to use once you've gone through the first portion. In the end, it was full of "clumps" and difficult to use. Everyone raved - the best in any restaurant ever!!!Read more
recipe Big and Crispy Onion Rings
Anonymous 04-19-2008
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just like at the restaurants
Rated: 5 stars out of 5

this is my first time making onion rings, and they turned out absolutely fabulous. the only change i made to the recipe was... cut down on the baking powder. the recipe called for 4 tsp but i added only one, and they stil turned out cripsy and delicious.Read more
recipe Big and Crispy Onion Rings
LOIS Livonia, MI 10-26-2007
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Great onion rings
Rated: 5 stars out of 5

These onion rings are the bomb. I've tried many onion ring recipes since I love them so much but this is the best I've tried.... This recipe will be the one I make from now on.Read more