Ingredients
8
8 servings
- •3 large Vidalia onions, cut into 1/4-inch slices, and separated into rings
- •1 ½ cups all-purpose flour
- •2 cups milk
- •1 ½ 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
- •½ teaspoon dried thyme
- •¼ teaspoon fresh-ground black pepper
- •1 quart oil for deep frying
Instructions
- Line 2 baking sheets with waxed paper; set aside. Line 2 additional baking sheets or 1 tray with paper towels; set aside.
- 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.
- 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.
- Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 365 degrees F (185 degrees C).
- 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.
Nutritional Facts
Per 8 servings
- Calories: 1360
- Carbohydrate: 78g
- Fat: 113g
- Fiber: 5g
- Protein: 11g
- Sugar: 10g
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