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    Essentials: Vidalia Onion Rings

    Source of Recipe

    Paula Deen

    Recipe Introduction

    "These Vidalia Onion Rings are scrumptious with dipping sauce or ketchup."

    Recipe Link: https://www.pauladeenmagazine.com/vidalia-onion-rings-recipe/

    List of Ingredients

    Sauce:
    ◦  1 cup mayonnaise
    ◦  ½ cup ketchup
    ◦  2 tablespoons whole-grain mustard
    ◦  2 tablespoons Worcestershire sauce
    ◦  ½ teaspoon smoked paprika
    ◦  ½ teaspoon ground black pepper
    ◦  ¼ teaspoon garlic powder

    Onion Rings:
    ◦  2 cups buttermilk
    ◦  2 large eggs
    ◦  1 tablespoon hot sauce
    ◦  4 Vidalia onions, cut into ½-inch-thick rings
    ◦  Vegetable oil, for frying
    ◦  1½ cups all-purpose flour
    ◦  1½ cups yellow cornmeal
    ◦  1½ teaspoons salt
    ◦  1 teaspoon baking powder
    ◦  1 teaspoon ground black pepper

    Recipe

    For sauce:
    In a small bowl, stir together all ingredients. Cover and refrigerate for up to 5 days.

    For onion rings:
    In a large bowl, whisk together buttermilk, eggs, and hot sauce. Add onions, submerging fully in buttermilk mixture, and let stand for 1 hour.

    In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350° F. Line a rimmed baking sheet with paper towels, and place a wire rack over pan.

    In a medium bowl, whisk together flour and all remaining ingredients. Drain onions, and dredge in flour mixture to coat, shaking off excess.

    Fry onions in batches for 2 to 3 minutes or until golden brown. Let drain on wire rack; serve with sauce.


    Makes 8 to 10 servings

 

 

 


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