Onion Rings

  • Serves

    serves 4


By SAVEUR Editors

Published on April 2, 2002

We learned how to make these double-dipped vidalia rings from Boston chef Jasper White.


  • 2 large vidalia onions
  • 2 cups buttermilk
  • 1 12 cups flour
  • 12 cup white cornmeal
  • Cayenne pepper
  • Salt and freshly ground black pepper
  • Vegetable oil


Step 1

Peel onions, cut into 1⁄2''-thick slices, and separate into rings.

Step 2

Pour buttermilk into a bowl. Combine flour and cornmeal in another bowl and season to taste with cayenne, salt, and pepper.

Step 3

Heat about 3'' vegetable oil in a skillet over medium-high heat. Dip a few rings into buttermilk, shake off excess, dredge in flour mixture, shake off excess, then repeat, coating again with both buttermilk and flour mixture.

Step 4

When oil is very hot, add rings and cook until golden, about 3 minutes. Drain on paper towels and sprinkle with salt. Repeat process with remaining rings.

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