There are so many delicious things to look forward to in the summer. Fresh garden tomatoes, watermelon, sweet corn, and sweet Vidalia Onions. Nothing like a thick slice, raw on a juicy grilled burger!
I have tried doing a batter fried onion ring many times, but none compared to this recipe! That's how good this one is. The batter was light and crisp and the seasoned flour gave them such a great flavor! The coating did not fall off and remained crispy even though they had cooled off slightly. You could keep them warm in a low oven if you are making a large batch.
1 large Vidalia Onion
1-1/2 cups buttermilk
Kosher salt and freshly ground black pepper
Cholula (or other hot sauce) to taste, but at least 1 Tablespoon
1-1/2 cups all-purpose flour
1/4 cup yellow cornmeal
1/2 tsp. cayenne pepper
1/2 tsp thyme leaves
2-3 cups canola or peanut oil
Slice off the top and root end of the onion and peel off outer skins. Slice into 1/2 to 3/4 inch thick slices and separate into rings.
In a large bowl, combine the buttermilk, 1-1/2 tsp. salt, 1 tsp. pepper and the Cholula. Add the onions and toss well to make sure everything is coated. Cover and refrigerate and let marinate several hours or overnight.
In a large zip lock bag, combine the flour, cornmeal, 1 tsp. salt, 1/2 tsp. pepper the cayenne and the thyme. Set aside.
When ready to fry, pour the oil into a heavy skillet and heat to 350 degreesF (using a thermometer if you have one).
Lift the rings out of the buttermilk and place in the seasoned flour. Shake gently until well coated. Working in batches, drop onion rings into hot oil and fry until golden brown, flipping over until all sides are golden brown. Remove from the oil and place on a plate lined with paper towel.