Prep 10 mins
Cook 3 mins
From Diners, Drive-ins and Dives cookbook. Courtesy of Kenny Church of Beacon Drive-In, Spartanburg, SC.
- vegetable oil, for deep-frying, plus 1 T
- 3 onions, Vidalia
- 946.36 ml buttermilk
- 1 egg
- 946.36 ml flour, all-purpose
- 4.92 ml kosher salt, plus more for sprinkling on hot rings
- 1.23 ml black pepper, freshly ground
- Heat the frying oil in a large heavy pot over medium-high heat until a deep-fry thermometer reads 325 degrees. Peel and slice the onions into rings about 1 inch thick (just rings,not hearts).
- Whisk the buttermilk, egg, and 1 T vegetable oil in a large bowl. In another bowl, whisk the flour, 1 t salt, and the pepper.
- Drop the onion rings frist into the buttermilk mixture and then into the flour, making sure they are well coated with each dip. Shake the excess flour off the rings and fry in batches until golden brown, about 3 minutes. Remove from the oil, sprinkle with salt, and serve hot.
These are wonderful! Light breading so you can really taste the onion. Remind me of those served at my favorite restaurant in Iowa called Gino's. Thank you for such a great recipe. Will definitely be making these again!
Surely enjoyed these rings, mightyro! They were lightly breaded, as the title says, and I didn't feel horribly guilty when eating them, nor overstuffed when I was finished. I did reduce the recipe to 2 servings, and they were ready within 30 minutes or so. I used plain old ketchup; no fancy dipping sauce for these onion rings. Authentic and tasty, I'm putting this in my go-to cookbook! Thanks for sharing, mightyro! :D