Onion Rings

Preparation info

  • Difficulty


  • Serves


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Vidalia is a town in Georgia that used to have the monopoly on a variety of large, sweet onions. Word spread about these Vidalia onions. Some smartypantses figured out how to grow them in other parts, but they still call them Vidalia. Frankly, I am not going to caterwaul against this piracy. As long as the Vidalias not from Vidalia are just as good as the ones that are from Vidalia, I will be happy to make superb onion rings with them. This is the recipe worth attempting, if you are ever going to overcome your fear of frying.


  • 4 large Vidalia onions, peeled and sliced
  • 3 cups buttermilk
  • cups flour
  • 2 cups yellow cornmeal
  • 1 tablespoon salt
  • 2 teaspoons cayenne
  • Oil for deep-frying


  1. Soak the onion slices in the buttermilk for a half hour. Meanwhile, mix together the flour, the cornmeal, the salt, and the cayenne in a bowl.
  2. Line two baking sheets with wax paper.
  3. With a tongs, dip an onion ring in the batter. Let any excess drip off and set it on the wax paper. Continue until all the onion slices have been battered. Set the baking sheets in the refrigerator to chill for an hour.
  4. Heat 3 to 4 inches of oil in a kadhai or wok to a temperature of approximately 360 degrees—hot enough to make a bit of batter sizzle, but not smoking hot. With a tongs, put 3 onion rings in the oil and fry until golden brown. Set on paper towels. Continue frying small batches until all the rings have been fried. Serve immediately.