I am typically a fry kind of girl, but every now and then I love chowing down on some crispy fried onion rings.
These rings are soaked in buttermilk and chili powder, coated with cornmeal, and then deep fried to a golden crisp. The cornmeal keeps these onion rings light and crunchy, but not heavy with batter. As a nice contrast, pair the salty snack with a fresh and light dill dipping sauce.
Slice the onion rings no larger than a 1/2 inch for faster frying time and a crunchier crust. Whip some up this weekend for a game day approved snack!
Cornmeal-Fried Onion Rings with Dill Dipping Sauce
Prep time
Cook time
Total time
Serves: 4-6 servings
Ingredients
- Cornmeal-Fried Onion Ring:
- 2 large yellow onions
- 2 cups buttermilk
- 1½ cups all-purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon chili powder
- 1 quart vegetable oil
- 2 teaspoons salt
- 1½ teaspoons pepper
- Dill Dipping Sauce:
- ½ cup mayonnaise
- ½ cup Fage greek yogurt
- 1 tablespoon squeezed lemon juice
- 2 teaspoons chopped fresh dill
- Salt and pepper to taste
Instructions
- Onion Ring Recipe:
- Peel the onions, slice them ½ to ¼ inch thick, and separate them into rings. Combine the buttermilk, 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon chili powder in a large bowl. Add the onion rings to the marinade, toss well, and let sit for at least 15 minutes. In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
- When you’re ready to fry the onion rings, preheat the oven to 200 degrees. Line a baking sheet with paper towels.
- Heat the oil in a large pot until boiling. Working in batches, lift a few onions out of the buttermilk and dip them into the flour mixture. Drop rings into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. I usually only fry about 6 at the same time. Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batches. Serve hot.
- Dill Dipping Sauce Recipe:
- Combine all ingredients in small bowl and stir until combined. Add salt and pepper to taste.
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