These Vidalia Onion Rings are scrumptious with dipping sauce or ketchup.
Vidalia Onion Rings
Makes 8 to 10 servings
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
Instructions
- 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°. 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.
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