I have raspberries growing in my yard at this time of year, so I imagine pie.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 large Vidalia onions, cut into 1/4-inch slices, and separated into rings
- 1 ½ cups all-purpose flour
- 2 cups milk
- 1 ½ cups yellow cornmeal
- 2 cups all-purpose flour
- 1 tablespoon white sugar
- 1 tablespoon salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper, or more to taste
- ½ teaspoon dried thyme
- ¼ teaspoon fresh-ground black pepper
- 1 quart oil for deep frying
Instructions
- Line 2 baking sheets with waxed paper; set aside. Line 2 additional baking sheets or 1 tray with paper towels; set aside.
- Place 1 1/2 cups of flour in a shallow bowl. Pour the milk into a second shallow bowl. In a third bowl, stir together the cornmeal, 2 cups flour, sugar, salt, paprika, cayenne pepper, thyme, and black pepper.
- Dip the onion rings first into the plain flour, then into the milk, and last into the cornmeal mixture. Place the breaded rings on the wax paper-lined baking sheets.
- Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 365 degrees F (185 degrees C).
- Fry the onion rings a few at a time in the hot oil so they are not crowded, until golden brown. Drain on paper towel-lined baking sheets, and serve immediately.
- The nutritional information displayed for this recipe includes the full amount of breading and 10% of the oil.
Nutrition Facts
| Calories | 1360 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 16 g |
| Sodium | 905 mg |
| Sugars | 10 g |
| Fat | 113 g |
| Unsaturated Fat | 0 g |
Reviews
I made these good recipe, easy to follow and make. Very tasty.
These onion rings were great. I skipped a step and just dipped the rings in milk then dredged them in the cornmeal flour mixture then fried them until golden brown in oil.
These are the best homemade onion rings ever. The breading is not too heavy but offers great taste and excellent crunch. Definitely a keeper.
I wish I’d had something to add to the cornmeal, I thought that the onion rings were to grainy with the cornmeal (maybe flour?). I didn’t crowd the skillet but think that they could have been better.
Really good, very crispy!! I have never deep fried anything but followed directions exactly & they turned out really well!
A real treat and they cook up perfectly. The only issue is that they never make it to the table because everyone runs out to the fryer and eats them as I cook them. This is a great recipe!
Instead of milk, I used buttermilk AND most importantly, I let the rings soak in cold water in the fridge for a couple of hours. Ideally I would have left them soaking in the water over night. Nonetheless, they turned out perfectly and so crunchy and as good as any diner. Very helpful to coat them ALL and have them sitting on a tray. Total time, including prepping the onions, coating, cook time, all told, about an hour. I will definitely make these again!
Not as spicy as we thought they’d be, but still very good!
My family loved them!! Made tons from one batch of the recipe. Feed 6 with enough left for 2 or 3 more helpings. Will make again!
After I made this and made a huge mess, I realized I will add the flour for the first coat TO the milk, then dredge in the cornmeal mix. More like batter…just a thought
I made these for a July 4th cookout. They were a hit! Not hard to make but they are time consuming. I wouldn’t make them too often because of this, but the recipe is definitely a keeper. Next time, I would spice them up a bit more.
These are delicious!! Crispy and light with just the right amount of seasoning!
These were delicious and really crunchy! I subbed soy milk for dairy milk, and only added salt and paprika to the cornmeal mixture (ommitting the other spices). Everyone loved them.
Nice crunchy onion rings and the batter doesn’t fall off. Left out the thyme since I didn’t have it, but the paprika, sugar, and pepper give it a nice flavor. Yum!
Simple and tasty. I added a little beer to thin out the breading a bit.
This isn’t a bad recipe, I’ve used it twice. A tad messy the first time, just be careful and make sure the oil doesn’t get to hot quick, otherwise the rings fry really quick, and they’re not done completely.
These were AMAZING! Followed the recipe exactly except scaled in half. Best onion rings I’ve ever tasted!
I thought these were going to be a disaster when I first started making them. The coating doesn’t stay on that well if the rings are very thick, so I’d cut them between 1/4 and 1/2 inch. Once they were cooked though, they were quite good. Even my 8 year old said…. I don’t like onion rings, but these are great.
Followed the recipe with no changes and the onion rings were great. However, I scaled the ingredients for the batter down to 3 servings and did pickle spears instead of onions. We now have a new family favorite!
Made these as a side to Ranch Burgers and they were a huge hit! No leftovers! I followed the recipe exactly and they were perfect!
Added some seasoned bread crumbs. Delicious!