Sunday, September 27, 2009

Deep Fried Sweet Vidalia Onion Rings

Thick cut rings or strips of sweet Vidalia onions, dredged in buttermilk and seasoned flour, and deep fried to a crispy crunch.
Thick cut rings or strips of sweet Vidalia onions, dredged in buttermilk and seasoned flour, and deep fried to a crispy crunch.

Deep Fried Sweet Vidalia Onion Rings

I know those skinny onion string haystacks are all the rage across the blogs these days, and I love those too. On a burger. Or on top of a salad. But when I want a side or a snack of onion rings, first I want the onions sweet - and that calls for a sweet Vidalia onion - but then, I want them nice and thick.

And they must be crunchy.

And, light.

And not at all greasy.

Hey, I have my standards, even with onion rings.

You can make these into a more classic thick rings or cut the onion in half from top to root, and then cut nice thick strips.


Don't you just hate it when you bite into an onion ring and the whole onion comes out leaving behind an empty shell of coating? Using buttermilk really seems to help the coating adhere to the onion pretty well, so you should not have that problem with this recipe.

We Southerners do love our buttermilk, and down here it is pretty much a kitchen staple. Well, or at least it used to be when folks made biscuits and cornbread every day. I realize a lot of folks use the soured milk method when something calls for buttermilk, well frankly ... while it may be an 'okay' rare emergency replacement, it's just not at all the same as real buttermilk to me.

The texture is different, the flavor is different, and the properties are different. Get you a small carton of buttermilk to keep in the fridge and besides the usual uses, when it comes time to coating things, use that instead of milk. You will notice the difference immediately and really it lasts a long time.

Mix together the buttermilk, egg and hot sauce.


For the dredge, it's just a little self-rising flour, cornstarch, salt and Creole or Cajun seasoning.


Dredge the onions in the buttermilk mix.


Then dredge into the flour mix.


I also like to give mine a double dip back into the flour tub once I've gotten them all coated the first time. I just dump them all back into the flour bowl all at once and give 'em a quick toss, back to the plate and into the fryer.


I always forget to take a picture of the food in the fryer, but just do them in batches, let the oil heat back up in between batches, add just a bit more salt right when they come out and eat 'em right away.

Oh my goodness do I love these onion rings. They are light, and crisp, and crunchy, just the way a good onion ring should be. Onion rings are excellent served with Mississippi Comeback Sauce for dipping.

Delicious. The secret - well, besides using sweet Vidalia onions of course - is in the addition of cornstarch. Of course, if they are out of season or you don't have access to Vidalias, use another type of sweet onion, or you can also substitute a regular yellow onion instead as well. Give it a try sometime! Here's how to make them.




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Posted by on September 27, 2009
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