Ingredients
- 1 cup buttermilk
- 1/4 cup hot sauce
- 1/4 cup Essence, recipe follows
- 2 large yellow onions, peeled and cut into 1/8-inch thick rings
- 2 cups all-purpose flour
- Peanut or vegetable oil, for frying
Directions
In a bowl, combine the buttermilk with the hot sauce and 2 teaspoons of Essence. Add the onion rings and press to coat. Marinate, covered, in the refrigerator for at least 1 hour.
In a medium pot, heat the oil to 360 degrees F.
In a shallow bowl or large dish, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients.
Serve hot.
Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Read all 41 reviews
By pynkcamp
Hopkins, SC
on October 13, 2011
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Who needs fair food! THESE TOP IT ALL! AMAZING
By Heather EGUSD
Sacramento, CA
on February 27, 2011
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Finally. Fried perfection!
By ~OhYeah,Babe!~
New Symrna Beac...
on May 24, 2010
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These onion rings were OFF the HOOK!!!!!!!!! :D Seriously! Top notch- the only problem we had was getting the batter to stick really well so it would have a thick, crispy crust. The crust came out thin and even missing in some areas, but they were still really good! We used vidalia onions and put them on burgers topped with guacamole~ It was a party for the mouth!
Read all 41 reviews