Crispy Southern Onion Rings
Golden, shatteringly crispy onion rings with a seasoned buttermilk batter that clings to every ring. These are the kind of onion rings that make you close your eyes and wonder why you ever ordered them from a drive-through.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Deep-fry or candy thermometer
- Wire cooling rack set over a sheet pan
- Tongs or spider strainer
- Large mixing bowls
Ingredients
Onion Rings
- 3 large sweet onions Vidalia preferred
- 2 cup buttermilk
- 1 tsp hot sauce Crystal or Tabasco
Seasoned Flour Dredge
- 2 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper adjust to taste
- 1.5 tsp kosher salt
- 0.5 tsp black pepper freshly ground
For Frying
- 4 cup peanut oil or vegetable oil enough for 3 inches of depth
- flaky sea salt for finishing
Instructions
Prep the Onions
- Slice onions into 1/2-inch thick rounds. Separate into individual rings, keeping only the larger and medium rings. Reserve the small inner rings for another use.
- Place onion rings in a large bowl. Pour buttermilk and hot sauce over the rings and toss gently to coat. Let them soak for at least 15 minutes while you prepare the flour mixture.
Make the Dredge and Coat
- In a separate large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper until evenly combined.
- Working one ring at a time, lift from the buttermilk, shake off the excess, and press firmly into the seasoned flour on all sides. Shake off loose flour and place on a wire rack. Repeat with remaining rings.
- For an extra-thick crust, dip the floured rings back into the buttermilk briefly, then press into the flour a second time. Set coated rings on the rack and let them rest 5 minutes before frying.
Fry the Onion Rings
- Heat oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Working in small batches of 4-5 rings at a time, carefully lower the onion rings into the hot oil. Do not crowd the pot. Fry for 2-3 minutes per side, turning once, until deeply golden and crispy.
- Transfer fried rings to a wire rack set over a sheet pan. Season immediately with a light sprinkle of flaky sea salt while they are still glistening. Let oil return to 350°F between batches.
- Serve immediately while hot and crispy with your favorite dipping sauces.
Nutrition
Calories: 347kcalCarbohydrates: 42gProtein: 6gFat: 17gSaturated Fat: 2gCholesterol: 4mgSodium: 628mgPotassium: 198mgFiber: 2gSugar: 7gVitamin A: 152IUVitamin C: 6mgCalcium: 78mgIron: 2mg
Rate This Recipe
Share This Recipe With The Ones You Love! Did you make this recipe?Mention @grandmaws or tag #grandmaws!
