Emeril Lagasse Onion Rings Recipe
Emeril’s onion rings have the kind of crunch that makes you want to grab another before finishing the first!I always choose sweet onions like Vidalia or Walla Walla—they fry up beautifully without that harsh raw onion bite.A little cornstarch in the flour mixture helps the coating stay extra crispy.Soaking the onion slices in cold water for at least 30 minutes helps keep them crisp while frying.I fry them in cast iron whenever possible since it holds heat so well and keeps the oil at the right temperature.A mix of paprika and garlic powder in the dredge adds just enough extra kick!
Servings: 4
Ingredients
- 2 large Onions
- 2 cups Buttermilk
- 1 tsp Hot Sauce
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- 1 tsp Salt
- 2 cups Vegetable Oil
Instructions
- Slice the onions into rings and separate them gently.
- Discard any small inner portions or save them for another recipe.
- In a large bowl, mix the buttermilk and hot sauce.
- Add the onion rings and ensure they are fully coated.
- Refrigerate for 45 minutes to 1 hour.
- Combine the flour, baking powder, black pepper, cayenne pepper, and salt in a shallow dish.
- Mix thoroughly.
- Heat vegetable oil in a frying pan to 375 degrees F.
- Ensure you have enough oil to submerge the onion rings fully.
- Dip each buttermilk-soaked onion ring in the flour mixture.
- Shake off excess flour.
- Fry in hot oil until golden brown and crispy.
- Remove and drain on paper towels.