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Red Hot Red Onion Rings
Red Hot Red Onion Rings Eileen Goltz | Dairy
4 hours 35 minutes
3 hours
25 minutes
4 servings

  • 2 red onions
  • ¾ cup olive oil
  • 1 cup buttermilk

    Seasoned Flour:
  • 2½ 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

  1. Peel red onions, cut in 1/4-inch thick slices, and separate into rings. In bowl, toss onions with olive oil. Cover; refrigerate 2 hours, tossing twice.
  2. Add the buttermilk and mix to coat. Refrigerate an additional 1 hour.
  3. In bowl, mix together the flour, cayenne, red pepper, paprika, salt and pepper.
  4. Heat 2 inches oil in a deep fryer or large pot.
  5. Remove onion rings, a few at a time, from buttermilk mixture; coat them with the flour mixture. Place the coated rings on a wax paper-lined baking sheet. Re-dip coated onion rings, a few at a time, in buttermilk mixture, then in flour, until thickly coated.
  6. Fry in batches (4 to 6 rings) in hot oil for 2 to 3 minutes, until golden brown.
  7. Remove with slotted spoon to paper towels to drain. Serve.
  • This recipe can be doubled or tripled.