COURVILLE’S CAJUN VIDALIA ONION RINGS

One genuine Vidalia Onion per person to be served.

Slice the rings as thin as you can with sharp knife or mandolin

Separate rings and put in large ziplock bag and pour liquid pancake mix over rings and shake until all coated (any pancake mix will work – I mix a little extra water to make it a little more runny than for pancakes)

Shake coated onion rings in Louisiana shrimp fry (Zatarain’s shrimp fry, or chicken fry will work, but Louisiana shrimp fry is the best).

Then deep fry in 350° peanut or canola oil for 7 to 10 minutes to desired color and crispiness. Fry daddy works great.

Drain on paper towels and salt to taste.

I also like to make a dipping sauce with ranch dressing and Sriracha sauce mixed together to desired spiciness.

Great served alongside other fried seafood, grilled steak, or smash burger. Best accompanied with sweet tea or good wine.

Promise you will not have any rings left over.

RDM’s note: leave room for the south’s finest dessert, Little Debbie Zebra Cakes.