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"As one of our most recognizable culinary personas, whose impact on our city's culinary scene is difficult to miss, Chef Troy has been voted as one of the Top Five Chefs in Charlotte, NC for the second year in a row!"-Creative Loafing 2013 & 2014

Crunchy Cornmeal Onion Rings

  • 2 Each-Red Onions-large, outer skin removed, sliced into rings 1/2”
  • 2 Cups-Buttermilk
  • To Taste-Hot Sauce
  • 2 Cups-All Purpose Flour
  • 4 Each-Eggs-beaten  
  • 2 Cups-Corn Meal
  • 1 Tablespoon-Black Pepper/Kosher Salt
  • 1 Quart-Corn Oil


  1. Preheat oil to 365 degrees.
  2. Combine buttermilk/hot sauce in a bowl and add cut onions.
  3. Let onions stand for at least 30 minutes.
  4. Strain onions, place in flour, shake off excess flour and dredge in egg.
  5. Lift onions out of egg, let any excess drip off before placing in corn meal.
  6. Toss onion rings in corn meal to coat.
  7. Shake off excess and fry until golden brown.
  8. Place on a paper towel lined plate to drain.