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Who doesn’t love an onion ring? I love them. My kids love them. My wife loves them. I happen to make excellent onion rings. I was going to send out a different recipe today, but several listeners told me they’d storm the station and take me prisoner if I did not send out the onion ring recipe after posting a picture online. So, for my own safety and your happiness, here now is the onion ring recipe.
This recipe is good for four people. Use one onion for every two people. Double the recipe only if using 4 or more onions.
A Mandoline will make your life easier. Set it at 9mm or 3/8”.
This fry thermometer is the one I always use from onion rings to doughnuts.
Use large dutch oven, or other cast iron pot to hold heat. I use the linked 7qt dutch oven.
Get a sifter
2 Vidalia or sweet onions
1 qt. buttermilk
2 tbs. hot sauce (I use Louisiana hot sauce)
4 cups all purpose flour
2 tbs. baking powder
1 tbs. seasoning (I use Lane’s Signature)
(or 1 tsp. paprika; 1/2 tsp. garlic powder; 1/2 tsp. black pepper; 1/4 tsp cayenne)
1/2 tsp table salt
Alternative: use one tbs of Tony Cachere’s instead of other seasoning and do not use additional salt. These will be spicy and good.
Slice the onion rings in 3/8” or 9mm thick rings. Separate out the individual onion rings.
Place all the onion rings in a zip top bag. In a bowl, beat together the egg, buttermilk, and hot sauce. Pour into the bag. Squeeze out as much air as possible. Turn to coat the onion rings. Leave in the fridge at least one hour and up to twelve hours, turning at least once during the rest to keep the buttermilk on all the onion rings.
Set the sifter in a large bowl. Add the flour, baking powder, seasoning, and salt. Sift into the bowl.
Using vegetable or peanut oil, pour into the dutch oven up to three inches deep. Bring to 370ºF. While the temperature is rising, remove a few of the onion rings from the bag, shaking lightly to remove excess buttermilk. Place in the flour mixture, pushing gently and tossing to thoroughly coat. Place on a cookie sheet or plate and repeat till all the onion rings after coated in flour.
Drop two to three handfuls in the oil, being careful not to crowd the pan to avoid dropping the temperature too much. The temperature will drop. Do not let it drop below 340ºF. When the onions are nicely browned, remove to a cooling rack placed over a rimmed baking sheet. Let the oil temperature rise to 370ºF between each batch of onion rings.