Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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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.

Recipe by Southern Living May 2013

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett

Recipe Summary

hands-on:
40 mins
total:
2 hrs 40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour oil to depth of 2 inches into a Dutch oven; heat to 360°.

  • 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.

  • Fry onion rings, in batches, 2 minutes or until golden brown, turning once. Drain on paper towels.

  • Serve onion rings immediately, or keep warm in a 200° oven until ready to serve.

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