The perfect onion rings have been double dipped in a batter that is seasoned to perfection. …the outside is crisp…while the onion itself is tender and sweet….accompanied by your favorite condiment—such as mayo, fry sauce, ranch or ketchup.
2 large Vidalia onions, sliced into 1/2″ rings
Oil for frying
- 1 cup milk
- 1 egg, lightly beaten
1 Tbsp white vinegar
- 1/2 cup sour cream
- 1 cup all-purpose flour
- 1/3 c. fine cornmeal
- 3/4 c. cornstarch
- 1 tsp. baking powder
- 1/2 Tbsp salt
- 1/4 tsp black pepper
- 1/4 tsp. smoked paprika
- 1 tsp garlic powder
Fill your Dutch oven pan with 1″ oil. Heat, over medium heat, until 375°. Line a large plate or baking sheet with paper towels.
Whisk together your dry ingredients—such as your flour, cornmeal, cornstarch, baking powder, and spices.
Whisk together your wet ingredients—such as your egg, buttermilk, and seltzer.
Slice and separate the onion rings.
Dip each ring first in your dry inredients and then in your wet ingredients…as we’ve already learned in this previous post about breading.
Repeat the dipping process.
Place the finished onion rings on a cooling rack until ready to fry..
First make sure that your oil is hot enough.
If so, place the battered onion rings into the hot oil. Do not overcrowd your onion rings. This will keep them from cooking correctly.
Do not add salt while you are cooking your onion rings. This will help keep the batter on the onion instead of falling apart in your frying pot. Wait and salt your onion rings after they have cooked.
Cook for about four minutes…until they turn a light golden brown color.
After they’ve finished cooking, take them out of the oil and set them out on paper towels to cool and drain. Sprinkle with salt.
Serve hot with ketchup and mayonnaise, if desired.