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Onion Rings


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  • 2 cups buttermilk
  • ½ tsp red pepper sauce
  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 ¼ tsp salt, divided
  • ¼ tsp ground pepper
  • 1 bottle vegetable oil (48 oz)
  • 1 ½ to 2 pounds sweet onions – Vidalia, Maui or use Spanish onions
  • ¼ tsp ground red pepper



Step 1

Heat oven to 250. Line a jelly-roll pan with waxed paper. Combine buttermilk and red pepper sauce in large bowl. Combine flour, baking powder, 1 tsp salt and pepper in shallow pan. Heat oil in large Dutch oven over medium-high heat to 350 on deep-fat thermometer. Slice onions crosswise into ½ inch thick slices. Separate slices into rings. Working in batches, dip onion rings in buttermilk mixture, letting excess drip off into bowl. Toss rings in flour mixture until well coated; gently shake off excess. Place onion rings on prepared pan. Repeat process with remaining onions. Carefully place one quarter of the onion rings in hot oil. Cook 3 to 4 minutes, turning rings a few times, until onions are golden brown and cooked through. Transfer to another pan and keep warm in oven. Repeat with remaining onion rings. Arrange fried onion rings on large serving dish. Sprinkle with remaining ¼ tsp salt and red pepper.

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