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May 21, 2009 / Tony

Onion Rings













Onion rings at home are pretty challenging. . .Wait, onion rings in general are pretty challenging.  How do you get them crisp and done all the way through and not gummy and with breading that stays with the onion.  This method comes pretty close to perfection:

Onion Rings

Serves 4 hungry people or 2 really hungry people or and 2 starving people

2 Vidalia onion, sliced into thin rings


about 2 cups flour

2 T garlic powder

1 T paprika

1 T kosher salt

1 tsp pepper

1/2 tsp cayenne pepper

Vegetable oil, for frying

Put the onion rings into a buttermilk bath and place in the fridge.  Let soak for about an hour.  Meanwhile, mix the remaining ingredients except the oil.  Heat the oil to 350 degrees.

Right before you want to fry, remove the onions and buttermilk from the fridge.  Take out all of the onion rings and place them in another bowl, reserving the buttermilk.  Then dredge about 1/4 of the rings in the flour mixture.  Shake the excess flour off these rings and then place them back into the buttermilk.  Place the rings back in the flour mixture.  Dredge, shake off the excess flour and then fry them in the hot oil until golden brown.  Repeat until all of the onion rings are cooked.

If everything goes right, you should have crisp and perfectly breaded rings that have just a little bit of heat and a whole lot of flavor.  Take a look:



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