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Red Hot Red Onion Rings
Red Hot Red Onion Rings Eileen Goltz | Dairy



2 red onions, peeled, cut in 1/4-inch thick slices, separated into rings

3/4 cup olive oil

1 cup buttermilk

Seasoned Flour:

2 1/2 cups flour

1 tablespoon cayenne pepper

2 teaspoons red pepper flakes

2 teaspoons paprika

2 teaspoons salt

4 teaspoons black pepper

Vegetable oil, for frying


In bowl, toss onions with olive oil. Cover; refrigerate 2 hours, tossing twice. Add the buttermilk and mix to coat. Refrigerate an additional 1 hour. In bowl, mix together the flour, cayenne, red pepper, paprika, salt and pepper. Heat 2 inches oil in deep fryer or large pot.

Remove onion rings, a few at a time, from buttermilk mixture; coat them with the flour mixture. Place the coated rings on wax-paper–lined baking sheet. Re-dip coated onion rings, a few at a time, in buttermilk mixture, then in flour, until thickly coated. Fry in batches in hot oil (4 to 6 rings) 2 to 3 minutes, until golden brown. Remove with slotted spoon to paper towels to drain. Serve. Serves 4. This recipe can be doubled or tripled