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Crispy Lemon-Onion Rings

Onions are sliced into thin rings, battered in a lemon-kissed buttermilk-egg mix, then dredged in a seasoned flour–cornmeal crust and fried until deep golden. The exterior crackles while the onion stays tender inside, with a bright finish from lemon. The result is classic restaurant-style onion rings with substantial crunch and a citrusy lift.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 large onions peeled and separated into rings
  • 1 cup buttermilk
  • 1 egg
  • 1 cup all-purpose flour for dredging and crust
  • 1 cup cornmeal medium grind
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp cayenne optional for heat
  • 1 cup bread crumbs seasoned
  • 1 each lemon wedge for finishing squeeze

Equipment

  • Deep-fry thermometer
  • Heavy pot or Dutch oven
  • Slotted spoon or spider
  • Cooling rack
  • Baking sheet
  • Mixing bowls
  • Whisk
  • Tongs
  • Paper towels

Method
 

  1. Slice onions into 1/4-inch rings and separate.
  2. Whisk buttermilk with the egg and a pinch of cayenne until smooth.
  3. Whisk together flour, cornmeal, paprika, garlic powder, and salt in a separate bowl.
  4. Dredge rings in the dry mix, tapping off any excess.
  5. Dip rings in the wet batter, letting excess drip back into the bowl.
  6. Coat rings in the seasoned breadcrumbs and cornmeal for a crunchy crust.
  7. Preheat oil to 190°C (375°F) in a wide pot.
  8. Fry rings in batches 2–3 minutes until deep golden, flipping once for even color.
  9. Drain rings on a rack for 1–2 minutes to shed excess oil.
  10. Season hot rings with salt and finish with a squeeze of lemon over them.
  11. Serve immediately with lemon wedges and your favorite dip.