Onion Rings

Last weekend the wife wanted fried pickles and this weekend she requested onion rings.  What did I say?  "Yes dear".  Well, not really, but I said "sure thing, no problemo".   

I couldn't tell you how many hundreds of pounds of onion rings I have made in my life from working at Skipper's Seafood, so I didn't even need to rely on my terrible memory.  It was like riding a bike :). 

So now to the business end of things.  Vidalia onions are in season these days, so we grabbed some of those at the grocery store.  You can use regular ol yellow or white onions if you want.  

1 - 

Sweet Vidalia onions straight from Georgia (in my Ray Charles voice)

2 -  Cut onions into nice sized rings.  Say about a 1/4" to 1/2".  

3 -  I used about 2-3 cups buttermilk in the right bowl and thinned it out with a little water (1-2 cups).  Middle bowl has bread flour in it.  You can use all-purpose flour too if you like.  

Little tip: Use your right hand for dipping in moisture and left hand to bread the onion rings.  Makes it less messy and your onion rings better looking.  They will not have excess breading on it nor on your hands.  

4 -  Take your flour breaded onion rings and place beside your milk mixture.  You will need to re-bread the onion rings. Not in flour, but in cracker meal.  Salt and pepper your cracker meal.  

5 - Same breading technique as noted above with this step.  

6 -   They should look similar to this.  

7 -  Here's the cracker meal I used.  

8 - Fry in hot oil at 350°-375° until golden brown.  

9 - Should look similar to these.  I dusted with Lowry's seasoning at the end.  


2-3 Vidalia onions
2-3 cups flour, for first breading
2-3 cups cracker meal, for second breading
Oil for frying (just enough to cover the rings while frying)
Salt (for cracker meal) 1-2 teaspoons
Pepper (for cracker meal) 1-2 teaspoons
Lowry's seasoning (for the end) 1/2 teaspoon 

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