|Nutritional Guidelines (per serving)|
These deep-fried onion rings get extra texture and crispiness from the cornmeal in the batter. It's an egg, flour, and cornmeal batter, an excellent combination for delicious onion rings.
I like to use sweet Vidalia onions when I make onion rings, but you could use red onions or yellow onions as well. Soak the onions in milk or buttermilk before coating them with the batter.
- 4 large sweet onions
- 3 cups of milk or buttermilk
- 2/3 cup yellow cornmeal
- 1 2/3 cup all-purpose flour (divided)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons melted shortening
- 1 beaten egg
- 1 2/3 cups milk
To keep the onion rings warm while frying subsequent batches, heat the oven to 200° F.
Line a baking sheet with paper towels for draining the onion rings and place another baking pan nearby for keeping them warm in the oven.
Peel the onions and slice them into rounds about 1/4-inch thick. Separate the rounds into rings.
Pour a few inches of milk or buttermilk in a large, wide bowl. Add the onion rings and let them soak for 15 to 20 minutes.
Heat about 1 quart of vegetable oil in a deep, heavy pan or deep fryer to 365° F.
Meanwhile, in another bowl, combine the cornmeal, 2/3 cup of the flour, salt, pepper, melted shortening, egg, and 1 2/3 cups milk. Mix until the batter is smooth.
Put about 1 cup of flour in another bowl.
Remove some of the onion rings from the milk. Dredge them first in the plain flour and then dip them in the batter to coat.
Fry the onion rings in batches in the vegetable oil for 2 to 3 minutes, or until golden brown. Make sure the oil is at the correct temperature and don't crowd the onions.
Transfer to the paper-towel-lined baking sheet to drain. Move the drained onion rings to the baking pan and place them in the preheated oven to keep warm for up to 30 minutes.
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