TGI Friday's Copycat Cajun Onion Rings
Copycat of TGI Friday's Cajun onion rings: sweet onions soaked in buttermilk, dredged in a spicy Cajun flour-and-cornmeal coating and fried crispy, served with a tangy Cajun dipping sauce. Serves 4-6, total time about 30 minutes.
⏱️ Prep: 20 min🍳 Cook: 10 min
Nutritionper 100 g›
315
Calories
6g
Protein
38g
Carbs
15g
Fat
Ingredients
| 2 | large sweet onions (Vidalia or Walla Walla) |
| 2 cups (480 ml) | buttermilk |
| 2 cups (250 g) | all-purpose flour |
| 1 cup (140 g) | cornmeal |
| as needed | vegetable oil for frying |
| 2 tablespoons | paprika |
| 1 tablespoon | garlic powder (for seasoning) |
| 1 tablespoon | onion powder |
| 1 teaspoon | cayenne pepper |
| 1 teaspoon | black pepper |
| 1 teaspoon | dried oregano |
| 1 teaspoon | dried thyme |
| 1 teaspoon | salt (for seasoning) |
| 1/2 cup (115 g) | mayonnaise |
| 2 tablespoons | ketchup |
| 1 tablespoon | horseradish |
| 1 teaspoon | Cajun seasoning (for dipping sauce) |
| 1/2 teaspoon | garlic powder (for dipping sauce) |
| 1/2 teaspoon | hot sauce |
| to taste | salt (for dipping sauce) |
Instructions
- In a small bowl, whisk together the mayonnaise, ketchup, horseradish, Cajun seasoning, garlic powder, hot sauce and salt until smooth. Cover and refrigerate until ready to serve.
- In a medium bowl, combine the paprika, garlic powder, onion powder, cayenne, black pepper, dried oregano, dried thyme and salt to make the Cajun seasoning blend. Set aside 2 tablespoons for the dipping sauce if not already used.
- Peel the onions and cut into 1.25 cm (1/2 inch) thick slices. Separate into individual rings, discarding or reserving the small inner rings. Place in a large bowl, pour over the buttermilk and soak at least 15 minutes to help the coating stick and add flavor.
- In a shallow dish, combine the flour, cornmeal and the Cajun seasoning blend, mixing thoroughly. The cornmeal adds extra crunch.
- Heat 8-10 cm (3-4 inches) of vegetable oil in a large deep pot or Dutch oven to 190°C (375°F), using a thermometer to maintain the temperature.
- Working in batches, lift the rings from the buttermilk one at a time, letting excess drip off. Dredge each in the seasoned flour, pressing gently so the coating adheres and covers completely, then shake off excess.
- Carefully lower 4-6 coated rings into the hot oil, not overcrowding. Fry 2-3 minutes, turning once, until golden and crispy all over. Remove with a slotted spoon or spider to a paper towel-lined plate and season immediately with a light sprinkle of extra Cajun seasoning.
- Continue frying the remaining rings in batches, letting the oil return to 190°C (375°F) between batches. Transfer to a platter and serve immediately while hot and crispy with the Cajun dipping sauce on the side.