A keeper! Worthy enough for pumpkin carving dinner party, served with brined chix on grill & corn bread. Buttermilk & just right oil temp are key-could use a bit more seasoning in the dredge however-perhaps some hot pepper or smoky paprika.
Crispy Fried Sweet Onion Rings
Store any leftover dredging mixture (from Step 3) in an airtight container in refrigerator up to 2 weeks. Make sure your oil is hot enough, and that it comes back up to temp, before adding the second batch of onions.
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Total: 2 Hours, 40 Minutes
- 2 large sweet onions, cut into 3/8-inch-thick slices
- 3 cups buttermilk
- Vegetable oil
- 2 cups all-purpose flour
- 1 cup plain yellow cornmeal
- 2 teaspoons table salt
- 1/2 teaspoon ground red pepper
- 1. Separate onion slices into rings, and place in a 9-inch square baking dish. Pour buttermilk over onion rings. Cover and chill 2 to 24 hours.
- 2. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°.
- 3. Stir together flour and next 3 ingredients in a shallow dish. Dredge onion rings in flour mixture, and place on a baking sheet. Discard buttermilk.
- 4. Fry onion rings, in batches, 2 minutes or until golden brown, turning once. Drain on paper towels.
- 5. Serve onion rings immediately, or keep warm in a 200° oven until ready to serve.
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