This is the recipe for the onion rings I made to go with the Vidalia Meatloaf. Man, these are so good! Vidalia onions are possibly the best onion to make onion rings with. Walla Walla sweets are pretty good too, but you can't find those in this part of the country (east coast).... just as I'm sure Vidalia onions aren't plentiful in your neck of the woods (west coast). Sometimes it's good living in Georgia.
I hate frying sometimes, and this is no exception. You can only fry a few rings at a time and there are usually a lot to do. The easiest way to do this is to fry them up and hold in a warm oven if you can.
Put all of your separated rings in a bowl. Pour buttermilk over the top. Put in 1 tsp tabasco and mix around to coat. Let sit for a few minutes.
While they're sitting, put some flour (about 1-2 cups) in a pie plate. Season with salt.
When you're ready to start dipping, dump the onions into a colander to drain off the excess buttermilk. The buttermilk will help the flour stick to the rings.
Put some onion rings in the flour and coat. If you use one hand to put the wet rings into to the flour, and another hand to pull the rings from the flour, you won't have as big a mess. Nothing like gunky hands to have a good time, right? LOL
In a bowl, put 1 cup flour, 1 tsp sugar, 1 tsp salt, a Tbsp tabasco sauce, and 12 oz beer. Whisk everything together. You want this batter to be not too thick and not too thin.
When nice and golden brown on both sides, pull from the oil and put on paper towels to absorb any oil.
Put the rings on a rack over a cookie sheet and hold in a warm oven while you finish frying all of the onion rings.
Serve with my Vidalia meatloaf.