• Cut the onions as close to the same size as possible so that they’ll fry evenly.
• Allow the floured onions to rest on a wire rack for a few minutes before frying to allow the coating to adhere.
• Place freshly fried onion rings onto a wire rack to drain before serving so they stay nice and crunchy.
• If you want to make the coating a bit thicker, use the following instructions for making a buttermilk-egg wash dipped onion ring version.

BUTTERMILK EGG WASH-DIPPED VIDALIA ONION RING INGREDIENTS

• use all of the ingredients for Vidalia onion recipe (above) Plus…
• 1 cup buttermilk (242g)
• 1 large egg
• extra flour for a 2nd coating

BUTTERMILK EGG WASH-DIPPED VIDALIA ONION RING DIRECTIONS

1. Prep the onion ring coating and preheat the oil. In a dutch oven or cast iron skillet, preheat 2 to 3 inches of oil to 350°F/176°C. In a medium bowl, mix the flour and seasonings to combine and set aside.
2. Prep the buttermilk egg wash. In another medium bowl, whisk the egg and buttermilk until well combined.
3. Slice the onions. Using a mandoline (or sharp knife), slice onions very thinly and separate the pieces gently using your hands to create strings (or very thin rings).
4. Coat the onions. Toss the onions in the flour mixture until completely covered. Gently shake the excess flour off and dip them into the buttermilk-egg wash to coat completely, then immediately dip them back into the flour mixture tossing to coat completely, and place the onion rings (in a single layer) onto a wire rack or large platter.
5. Fry the onion ring strings. Working in batches, drop the onions into the hot oil being sure not to overcrowd the pot or pan. Using chopsticks or a heatproof spatula, move the onions around in the oil and cook until golden brown (just a couple of minutes). Remove them to a wire rack or paper towel-lined platter and season with more salt if desired.  Serve immediately and, Enjoy!