Ingredients
- Peanut oil, for deep-frying
- 2 medium Vidalia onions
- 2 cups buttermilk
- 1/4 teaspoon hot sauce
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons seasoned salt
- 1/4 teaspoon cayenne
- Salt
Directions
Preheat vegetable oil in a deep-fryer to 375 degrees F.
Slice the onions into 3/4-inch rings and separate. Add the buttermilk, hot sauce, and egg to a large casserole dish and whisk to combine. Stir in the onion slices and allow to soak for 3 to 5 minutes. Put the flour and cornmeal in a large brown paper bag and season with the season salt and cayenne. Add the onion rings, to the paper bag in batches, and shake until they are covered with the flour mixture. Make sure to get rid of the excess buttermilk before adding to the bag.
Add the onions in batches to the hot oil, being careful not to overcrowd the fryer. Fry until golden brown, about 2 minutes. Transfer to a serving platter and season with salt when they come out of the hot oil.
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By mbell83273_6283568
Lanham, MD
on February 04, 2012
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These we really good. I substituted whole milk instead of buttermilk and it was fine. Also, I substituted Panko Bread Crumbs instead of cornmeal. Just as good. I am a big believer in using what you have on hand.
By lisag983_8542779
Alabama
on October 04, 2011
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These sound great, can't wait to try them. I would really love to find out what kind of deep fryer it is that you have. :
By I LUV PASTA
New Jersey
on July 21, 2011
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I'm going to give this five stars even though I messed mine up. I loved the taste. These tasted EXACTLY how onion rings should taste. Crunchy, cornmeal crusty, yummy!
I messed up somewhere in the dredging process. I think I needed to let some of that buttermilk drip off before putting it into the paper bag. The paper bag ended up getting all wet, and the onion rings fell out. Then some got coated some didn't. It was a mess. When I put them in the hot oil, they came out looking half done.
But still, they tasted delicious.
Next time, I will forgo the paper bag and just try dredging them in pie plates, and I'll do it a bit more carefully. I'll also try to get thos extra big vidalia onions instead of the regular sized onions.
Thanks Pat and Gina for another great recipe!
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