I have very specific feelings when it comes to onion rings. If they are the kind of onion rings that are thickly sliced and batter-coated – you know the kind where sometimes the onion part slides out and the batter coating is left standing intact – I’m not even tempted. But if they are the kind that are thin and lightly covered with a crunchy cornmeal coating…well then, I am powerless and must Eat Them All. Which is why I only make these every once in a blue moon…they are that kind of good. Ready for light and crunchy sweet cornmeal onion rings? Let’s make them!
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