Cornmeal Fried Onion Rings

Cornmeal Fried Onion Rings

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  • Prep Time


  • Total Time


  • Servings



  • spanish onion 2 larges (or 3 yellow onions)

  • buttermilk 2 cups

  • kosher salt

  • ground black pepper

  • flour 1½ cups

  • yellow cornmeal ¼ cup

  • vegetable oil 1 quart


Peel the onions, slice them 1/2 to 3/4 inch thick, and separate them into rings Combine the buttermilk, 1 1/2 teaspoons salt, i teaspoon pepper in a medium bowl Add the onion rings, toss well and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper. Set aside When you are ready to fry the onion rings, preheat the oven to 200° Line a baking sheet with paper towels Heat the oil to 350° Working in batches, lift some of the onions out of the buttermilk, and dredge them in the flour mixture Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs Don't crowd them Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven They will remain crisp in the oven for up to 30 minutes Serve Hot


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