Name: Southern-Style Onion Rings
Yield: 4 servings
Ingredients: 3 large Vidalia onions, cut into 1/4-inch slices, and separated into rings; 1 1/2 cups all-purpose flour; 2 cups milk; 1 1/2 cups yellow cornmeal; 2 cups all-purpose flour; 1 tablespoon white sugar; 1 tablespoon salt; 2 teaspoons paprika; 1 teaspoon cayenne pepper, or more to taste; 1/2 teaspoon dried thyme; 1/4 teaspoon fresh-ground black pepper; 1 quart oil for deep frying

Servings: persons

3 large Vidalia onions, cut into 1/4-inch slices, and separated into rings
1 1/2 cups all-purpose flour
2 cups milk
1 1/2 cups yellow cornmeal
2 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon salt
2 teaspoons paprika
1 teaspoon cayenne pepper, or more to taste
1/2 teaspoon dried thyme
1/4 teaspoon fresh-ground black pepper
1 quart oil for deep frying

1
Line 2 baking sheets with waxed paper; set aside. Line 2 additional baking sheets or 1 tray with paper towels; set aside.
2
Place 1 1/2 cups of flour in a shallow bowl. Pour the milk into a second shallow bowl. In a third bowl, stir together the cornmeal, 2 cups flour, sugar, salt, paprika, cayenne pepper, thyme, and black pepper.
3
Dip the onion rings first into the plain flour, then into the milk, and last into the cornmeal mixture. Place the breaded rings on the wax paper-lined baking sheets.
4
Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 365 degrees F (185 degrees C).
5
Fry the onion rings a few at a time in the hot oil so they are not crowded, until golden brown. Drain on paper towel-lined baking sheets, and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Southern-Style Onion Rings

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