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Crispy Vidalia Onion Rings

Sweet Vidalia onions with a golden, lightly seasoned batter. Milk and egg bring the coating together, while a little cornstarch helps it crisp in the hot oil. Bring them to the table while the first batch is still warm.

Serving of Crispy Vidalia Onion Rings
Makes
About 6 side servings
Preparation
About 20 minutes
Cooking
About 20 minutes in batches
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Get everything ready

Ingredients

About 6 side servings

What you need

Heavy deep pot or deep fryer, frying thermometer, suitable tongs, mixing bowls, wire rack, and tray.

Time to cook

Method

  1. Slice the onions

    Peel the onions and slice across them into rings about ⅓ inch thick. Separate the rings and pat them dry. Set aside the small centers for another dish.

  2. Mix the batter

    Put the extra ¼ cup flour in a shallow dish for dusting. In a bowl, whisk the remaining 1 cup flour with the cornstarch, baking powder, salt, paprika, garlic powder, and pepper. In another bowl, whisk the egg and milk, then stir them into the dry mixture just until combined. The batter should coat a ring and drip slowly. If it is too thick, stir in extra milk a tablespoon at a time. Do not taste raw batter.

  3. Heat the oil

    Use a heavy, deep pot or a deep fryer. For a pot, add about 2 inches of oil while keeping the pot no more than half full. Follow the fill limits for a fryer. Heat the oil to 350°F and check it with a thermometer suitable for frying. Keep water and wet utensils away from the hot oil.

  4. Coat and fry in batches

    Lightly dust a few rings with flour and shake off the excess. Dip them in the batter and let extra batter drip back into the bowl. Carefully lower them into the oil with suitable tongs, working in small batches. Fry for about 3 to 4 minutes, turning once, until the coating is golden and the onion is tender. Let the oil return to 350°F between batches.

  5. Drain and serve

    Lift the rings onto a wire rack set over a tray so excess oil can drain. Serve soon after frying for the crispest coating. Discard batter that has been in contact with the raw egg mixture.

Before you make it

Keep the batches small

Crowding the pot lowers the oil temperature and makes the coating heavier. Two large onions can make quite different amounts, so the serving count is a guide.

Serve them fresh

The batter softens as the rings sit. Have the rest of the meal ready before frying, then send each batch to the table. This method is written for frying in oil and has not been adapted for an air fryer.

Give hot oil your attention

Stay beside the pot while frying and keep children away from it. Never pour water onto an oil fire. See USDA guidance on frying safely.

Cooking times and serving counts are estimates.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.