Prep 15 mins
Cook 15 mins
Nice and crispy! Sweet with a Kick! Top that juicy steak with these! If you want more of a kick add 1 teaspoon of Old Bay to the milk mixture as well!
- Preheat the oven to 250 degrees.
- Combine the buttermilk, hot pepper sauce and sugar in a medium bowl until the sugar dissolves.
- Combine the flour, cornmeal, baking powder, Old Bay, salt and pepper in a shallow baking dish.
- Peel and cut the onions into 1/4-inch-thick slices.
- Separate the onion slices into rings and towel dry.
- Dip the rings in the buttermilk and shake off the excess liquid.
- Dredge the rings in the flour mixture, shake off the excess.
- Meanwhile, heat the oil to 400 degrees over medium-high heat in a large heavy pan.
- Add the onions to form a single layer on the oil's surface and cook until golden brown, no more than 3 minutes.
- Using tongs, transfer the onions to the paper towel-lined plate.
- Let stand 2 minutes to drain, then carefully transfer to the rack in the warm oven.
- Repeat till all are fried.
- Season with salt!
5-star for sure! The light, crispy batter is seasoned perfectly. For those having issues with the batter falling off ... I put the rings in a bag of plain flour and shook to dust them, then the batter, then the seasoned flour. No problem with anything falling off then. I also cut the onions and put them in the fridge to 'sweat' for a few hours ... that may help with the batter sticking too. If you like onion rings, be sure to try these.
21 gun salute is in order! My DH is simply said, mad about onion rings, so he is always ordering them and for the most part he is disappointed after getting them. So this recipe succeeded in satisfying his onion ring addiction! He just absoutely loved them! I divided the recipe in half as I only had one vadalia onion. The breading was perfectly seasoned and light and airy with the right amount of crunch. This is definitely going in my "Keepers" cookbook. Thank you so much for posting this recipe! Made for Veg 'n Swap tag Feb. 2012.
Theses are simply amazing! We had them with deep fried shrimp, fried chicken, and a nice salad. Using the Old Bay and the red hot sauce really gave it a flavor like onion rings in a nice restaurant. I never would have thought about adding that. The only thing I would change is maybe putting them in a 175 degree oven. The first ones in the oven got a little dehydrated or maybe I just need to be quicker! Any way thanks for posting and these have become the only onion rings that I'll make!