Vidalia Onion Rings
 
Makes 8 to 10 servings
Ingredients
  • Sauce:
  • 1 cup mayonnaise
  • ½ cup ketchup
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • Onion rings:
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tablespoon hot sauce
  • 4 Vidalia onions, cut into ½-inch-thick rings
  • Vegetable oil, for frying
  • 1½ cups all-purpose flour
  • 1½ cups yellow cornmeal
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground black pepper
Instructions
  1. For sauce: In a small bowl, stir together all ingredients. Cover and refrigerate for up to 5 days.
  2. For onion rings: In a large bowl, whisk together buttermilk, eggs, and hot sauce. Add onions, submerging fully in buttermilk mixture, and let stand for 1 hour.
  3. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. Line a rimmed baking sheet with paper towels, and place a wire rack over pan.
  4. In a medium bowl, whisk together flour and all remaining ingredients. Drain onions, and dredge in flour mixture to coat, shaking off excess.
  5. Fry onions in batches for 2 to 3 minutes or until golden brown. Let drain on wire rack; serve with sauce.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/vidalia-onion-rings-recipe/