Buttermilk Onion Rings with Grilled Tomato Aioli Dipping Sauce

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  • Level: Easy
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1 cup all purpose flour

3 cups buttermilk

Pinch cayenne


4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices

4 cups peanut oil

4 cups all purpose flour seasoned with salt and pepper

Grilled Tomato Aioli:

2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped

2 cups good quality mayonnaise

3 cloves garlic, coarsely chopped

2 tablespoons fresh lime juice

Pinch of cayenne



  1. Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.
  2. For the aioli: place all ingredients in a blender and blend until smooth. Season with cayenne and salt.