Onion Rings

Onion rings from the great American chef Jasper White who knew that cuisine could be elegant but also that sometimes you just gotta fry it!


2 large sweet onions
2 cups buttermilk
1-1/2 cups flour
1/2 cup white cornmeal (yellow is fine, too)
1/4 teaspoon cayenne
Vegetable oil
Kosher or sea salt


In a deep cast iron skillet, heat 3 inches of oil to 375 degrees. Horizontally slice the onions into ½ inch wide rounds. Separate the rounds into individual rings. Place in a medium bowl and cover with buttermilk. In a separate medium bowl, combine the flour, cornmeal, and cayenne. Shake excess buttermilk off the rings, then dredge in flour. Place back in the buttermilk coat, shake off excess and dredge in the flour again. Slip the rings into the oil – do not crowd the pan. Fry about 3 minutes, or until golden brown. Remove to a paper towel lined plate and sprinkle with salt. Repeat with remaining onions.

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