Southern-Fried Sweet Onion Rings Recipe (2024)

OUTSTANDING! I'm more of a batter dipped ring person myself, but no longer (grin). Made a half batch exactly as directed with exception of increasing cayenne pepper to 3/4 tsp. Thickness @ 1/4" was perfect. Do keep the rings separate instead of doubling up on thickness ... the mix is so light and crunchy it doesn't really hold up. Much better when left in smaller rings. One (1) Vidallia made more than enough for four (4) people. Thank you so much for recipe.

Batter was light and easy to prepare. I would add more pepper and maybe even hot sauce. I kept onion rings in a 250 oven until all were finished.
I would try this with regular onions. I am not a big fan of sweet onions, never understood why if it doesn't taste like an onion, why eat them.

Great go-to recipe for fried foods! Yum! Really crispy.

Made a 1/2 batch w/one sweet onion and could have used only 1/4 of the other ingredients, as there was so much left over. Rather than deep fry, I used enough peanut & canola oil combined for a 1/4" depth and fried in large electric skillet, turning as they browned. 2 batches, kept warm at 250 while I did cast-iron tavern burgers on NYT's light brioche buns. A NYT meal all the way. The rings were a delicious side. So easy.

Delicious! I added salt to the breading and the liquid since it never quite sticks to the finished product.

These are AMAZING! Whoa. I love how the coating stays on really well. Fries-up easily. I did think the flour mix was a smidge light on the seasoning after doing the first batch, so I added more cayenne, white pepper and paprika.

I did not care for the coating. There are many other recipes for onion rings that are way better than this one.

Terrific! Although I realize it's madness to not stand over the stove eating these hand over fist, I fried up a batch yesterday and I'm delighted to report they freeze and reheat like CHAMPS. Freeze in flat layers on a baking sheet for a few hours then reheat in a 450 oven for 10-12 minutes. Perfect and the remaining frozen ones are safe in a ziplock for another day. Winning.

Maybe add salt to the flour mixture? Otherwise, this was quite light and easy to make.

Echo those who said there was leftover batter. Start with half the flour/cornmeal mix and make more if needed. Used regular yellow onions- tasty. Cornmeal gives a nice crunch. Add ~1 tsp salt to flour mix instead of putting the salt on the plate. Overall a win!

Not sure why but we found these to be under seasoned and mostly flavorless. Fresh ingredients, good onions, etc.

Really tasty and crunchy. I loved the sweetness of the onions and the tip to add half the flour mix later in the process. Very helpful. I did add about a half teaspoon of salt and pepper to the flour mixture. Seemed weird that it didn’t include that. Will make again as long as my husband and kid cleans up!!

This was successful. There were no problems with batter sticking to the rings. It's definitely "southern" though. If you don't like that sort of gritty cornbread texture you won't prefer these. We liked them. FYI, this recipe will easily do two medium-large onions. I wasted a lot of batter. Also, I think I'll up the cayenne a bit next time.

Worst onion rings I’ve ever had.

Great recipe. All enjoyed. Sifted corn meal with other dry ingredients. Increased cayenne to 1tsp. Crispy, crunchy, not greasy. Will definitely serve again.

Made a 1/2 batch w/one sweet onion and could have used only 1/4 of the other ingredients, as there was so much left over. Rather than deep fry, I used enough peanut & canola oil combined for a 1/4" depth and fried in large electric skillet, turning as they browned. 2 batches, kept warm at 250 while I did cast-iron tavern burgers on NYT's light brioche buns. A NYT meal all the way. The rings were a delicious side. So easy.

Nice! I used sweet onion and it was too sweet. Good, though. I will use regular yellow onions which are stronger tasting and harder.

I love it

July 2016 Day Camp: Everyone LOVED!! used medium ground cornmeal as we couldn't find the fine.