Onion Rings Recipe
Recover with these thick cut Vidalia Onion Rings with your choice of sauce for dippin. You'll be beachin' it soon.
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Ingredients
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Onion Rings
Optional Dipping Sauce — Spicy Remoulade
Method
Onion Rings
- 1
Prepare onions
Peel the Vidalia onions and slice into 1/2 to 3/4-inch thick rings. Gently separate the rings into individual circles. Set aside the smaller pieces for another use or batter and fry them too.
- 2
Make dry mix
In a shallow wide bowl or plate combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika. Mix thoroughly so the leavening and seasonings distribute evenly.
- 3
Make wet batter
In a separate bowl whisk together 1/2 cup buttermilk, 1 large egg until smooth, then whisk in 1/2 cup cold sparkling water. Add the remaining 1/2 cup all-purpose flour and mix just until combined; a few small lumps are fine. The batter should be thick enough to coat but still pourable. If using, fold in 1 cup panko breadcrumbs into a separate bowl for double-dredge (see next step).
- 4
Dredge and batter
Heat 1 to 1.5 inches of neutral oil in a heavy skillet or use a deep fryer to 350°F (175°C). Lightly dust each onion ring in the dry mix, shaking off excess. Dip the dusted ring into the wet batter, letting excess drip off, then (optionally) press into panko breadcrumbs for extra crunch. Place battered rings on a wire rack while oil heats.
- 5
Fry
When oil reaches 350°F (175°C), fry the rings in small batches (do not overcrowd) for 2 to 3 minutes per side, until golden brown and crisp. Use a slotted spoon or spider to turn rings and remove them when they reach an even golden color. If your oil temperature drops, wait until it returns to 350°F before frying the next batch.
- 6
- 7
Keep warm (optional)
If frying multiple batches, keep finished rings in a single layer on a sheet pan in a 200°F (95°C) oven for up to 20 minutes to stay warm and crisp; avoid stacking.
Optional Dipping Sauce — Spicy Remoulade
- 8
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1 teaspoon lemon juice, 1 teaspoon pickle relish and 1/4 teaspoon kosher salt. Whisk until smooth and adjust seasoning to taste. Chill for 10–15 minutes before serving to allow flavors to meld.