Thick cut rings or strips of sweet Vidalia onions, dredged in buttermilk and seasoned flour, and deep fried to a crispy crunch.
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.
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.
 |
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
220718rhp
220718rhp
As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.
Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!
Click for additional information.
© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved
Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.
ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.
Email Subscription DSD Feed