| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups sour cream
- 1 1/2 cups milk
- 2 tablespoons hot pepper sauce (recommended: Crystal)
- 2 large red onions, sliced into rings
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1 teaspoon white pepper
- Salt
- 2 cups self-rising flour
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
- Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
- Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter. Serve with the Crab Burger and Celery Root Remoulade.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 929 |
| Total Fat | 71 g |
| Saturated Fat | 15 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 12 g |
| Cholesterol | 54 mg |
| Sodium | 1074 mg |
| Serving Size | 1 of 4 servings |
| Calories | 929 |
| Total Fat | 71 g |
| Saturated Fat | 15 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 12 g |
| Cholesterol | 54 mg |
| Sodium | 1074 mg |
Reviews
I’m sorry Guy, but I was so looking forward to these onion rings and was so disappointed in them. There was so many spices you could hardly taste the onion itself. They were an absolute mess to try and eat. The batter fell off with every touch. I had to take out of the oil at 3 min. because they were starting to decinigrate in the fryer. A mess to make and a bigger mess to eat. Won’t be trying them again. I feel like I wasted a beautiful vidalia onion.
I liked these onion rings, they had a lot of flavor.
Family loves these rings! I only drege once and they come out just the way my family likes them. Very good seasoning on these rings!
Flavorful, crunchy, and delicious!
If you like crispy onion rings then this recipe is for you. I loved it super delicious. The sauce is what makes the onion rings. Excellent dipping sauce so its a must make for the onion rings. Guy Fieri you are the man!!!!!
I agree, I thought these were OK, I will not make these again. There wasn’t any special flavor and the breading was kind of thick. Not the best recipe. 🙁
I thought these were just OK. I will try them again next time but I won’t repeat the process of dredging them and coating them with flour as the recipe states. Once I did that a second time they got very sticky and the flour starting clumping. Then once I fried them they had way too much breading on them. I’ll try them again because the flavor was very good, I just didn’t like so much breading on them.
Great flavor! Paired it with some BLT sandwiches and they were a definite hit! Might add a little more heat next time.
Very flavorful. I’d definately make this recipe again. I replaced the sour cream/milk part (didn’t have any) w/ buttermilk which is in comparison to other onion ring recipes. I also used a sweet vidalia instead of a red onion (didn’t have one of those either) and it still came out great. Great recipe!!
Messy to make but very tasty!