ONION RINGS – The Southern Lady Cooks

These Onion Rings are a keeper! Perfect for an appetizer or a side to burgers, etc.

❤️WHY WE LOVE THIS RECIPE

We love easy recipes and we also love onions. My Aunt always said, “Onions are nature’s antibiotic,” and she loved to sauté onions and put them on a baked potato. We seem to always have onions in the house and on a snow day we gave these a try! We love the taste and can’t wait to make them again this summer with burgers!

SWAPS

If you can’t find vidalia onions you can use any sweet onions. You can use whatever cooking oil you like; we use canola in this recipe because it fries better.

⭐TIP

 I use a large two-tined fork or tongs to dip the onions and to remove them from the skillet. I found this was the easiest way to get them out.

OTHER DELICIOUS RECIPES:

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Onion Rings

Anne Walkup

These onion rings will quickly become a favorite! Made with buttermilk and bread crumbs and the taste is wonderful.

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Side Dish

Cuisine American

• 2 sweet Vidalia onions peeled and sliced 1/4 inch thick
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk could use regular milk
• 1 egg
• 3/4 cup plain Panko bread crumbs
• Oil for frying I use canola
• Extra salt for cooked onion rings

• You will need 3 medium sized bowls. Whisk together the flour, baking soda and salt in one. Whisk the buttermilk and egg in the second bowl and the bread crumbs go in the third.

• Add about 3/4 cup of oil to a skillet. Oil should be deep enough to float onion rings. I like to use canola when frying because it makes a crispier crust. Dip each onion ring in the flour, then milk and bread crumbs last.

• Drop in hot oil and fry on each side about 30 seconds. Drain on paper towels.

• Sprinkle with salt to taste while hot.

• Makes about 2 dozen onion rings depending on the size of your onions and thickness of your onion rings.

If you can’t find Vidalia onions, any sweet onions will do.
I use a large two tined fork or tongs to dip the onions and to remove them from the skillet.

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