Light and Crispy Fried Onion Rings Recipe
- 3 cups buttermilk
- 3/4 cup Louisiana hot sauce, such as Crystal or Original Louisiana Hot Sauce
- 2 tablespoons Creole Seasoning, or Emeril's Original Essence
- 3 teaspoons cayenne pepper
- 2 large sweet onions, such as Vidalia, Maui, or Walla Walla, sliced crosswise into 1/2 inch thick rings
- Vegetable oil for deep frying
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt, plus more for seasoning
| ||PREP TIME
- Combine the buttermilk, hot sauce, Creole Seasoning, and 2 teaspoons of the cayenne in a large mixing bowl.
- Separate the onion slices into individual rings (discard the small center portions or save them for another purpose).
- Add the onion rings to the buttermilk mixture and stir gently to coat. Refrigerate until chilled, 45 minutes to 1 hour.
- Preheat the vegetable oil in a deep fryer to 375°F. Position a wire rack over a paper towel- lined baking sheet.
- In a medium bowl, combine the flour, baking powder, salt, and remaining 1 teaspoon cayenne.
- Working in batches, remove the onion rings from the buttermilk mixture, allowing the excess to drip back into the bowl, and dredge them in the flour mixture.
- Remove the coated rings from the flour, shake to remove any excess, and place them on the wire rack. Repeat until you have coated all the onion rings.
- Working in batches, fry the onion rings, turning them occasionally, until crisp and golden, about 3 minutes. Transfer them to the wire rack to drain briefly.
- Season lightly with salt and serve immediately.
A recipe from Relish