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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|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|