Perfectly Crunchy Vidalia Onion Rings
Spring is Vidalia onion season here in the South! These onion rings are sweet and crunchy and only require about 30 seconds in the oil to make them crispy on the outside and tender on the inside.
- 3 cups vegetable oil or extra light olive oil
- 2 Vidalia onions
- 3/4 cup all purpose flour divided
- 1 teaspoon salt divided
- 1/2 cup milk
- 1 large egg
- 1 cup fine, dry breadcrumbs
Heat vegetable oil in a 4-quart saucepan or pot over medium-high heat until temperature reaches 360 degrees. Meanwhile, cut off the ends of the onions and remove the thin peel on the onions. Slice the onions into 1/2-inch thick slices and separate them into individual rings.
Combine 1/4 cup flour and 1/4 teaspoon salt on a dinner plate.
Combine remaining 3/4 cup flour and remaining 3/4 teaspoon salt in a medium size bowl. Whisk together the milk and egg in a measuring cup then add to the flour mixture in the bowl. Whisk together until smooth. The batter will be thin.
Place the breadcrumbs in a dinner plate. Toss each onion ring in the flour and salt mixture, pressing flour on to the rings. With the other hand, dip the ring in the batter. With the first hand, place it in the breadcrumbs and gently press them into the battered ring. Keep one hand for batter and one hand for flour and breadcrumb mixture. This will keep your fingers from clumping with balls of batter and flour/breadcrumbs.
Gently fry onion rings, 3 or 4 at a time in hot vegetable oil 30 to 45 seconds on each side or until golden brown. Drain rings on paper towels.
For a little Cajun kick, add 1/8 to 1/4 teaspoon cayenne pepper to the breadcrumbs.
Any onion can be used if Vidalia onions are not in season.