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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