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Onion rings are a classic comfort food, beloved for their crunchy exterior and sweet, tender onion inside. This recipe ensures your onion rings stay crispy without being too greasy, and the batter is light but flavorful. With just the right combination of seasonings and frying techniques, you’ll have the perfect onion rings every time.
Table of Contents
Ingredients:
2 large onions (yellow or white onions work best)
1 cup all-purpose flour (plus extra for dusting)
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon salt (plus extra for seasoning)
1/4 teaspoon black pepper
3/4 cup buttermilk (or regular milk if you don’t have buttermilk)
1 large egg
1 cup panko breadcrumbs (for extra crunch)
Vegetable oil (for frying)
Optional: Hot sauce (for extra flavor in the batter)
Instructions:
Step 1: Prepare the Onions (5-7 minutes)
Peel the Onions:
Peel the outer skin off the onions and slice them into 1/4 to 1/2-inch thick rings. Try to keep them as uniform as possible so they cook evenly. After you’ve sliced the onions, separate the rings from each other.
Dust with Flour:
Place the onion rings in a bowl and lightly dust them with flour (about 1/4 cup). Toss them to ensure that each ring is coated. This will help the batter stick better.
Step 2: Prepare the Batter (5 minutes)
Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir to combine.
Add Wet Ingredients:
In a separate bowl, whisk together the buttermilk (or regular milk) and egg until smooth. If you want a little extra kick, add a few dashes of hot sauce to the wet mixture.
Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and stir until just combined. You don’t want to overmix; it’s okay if the batter is a little lumpy. The batter should be thick enough to coat the onion rings but not so thick that it doesn’t drip off.
Step 3: Coat the Onion Rings (5 minutes)
Dip the Onion Rings:
Take each floured onion ring and dip it into the batter, making sure it’s fully coated. Allow any excess batter to drip off.
Coat with Panko:
After dipping the onion rings in the batter, immediately coat them in panko breadcrumbs. Press lightly so that the breadcrumbs stick well. This will give your onion rings their signature crunch.
Step 4: Fry the Onion Rings (5-7 minutes)
Heat the Oil:
In a deep frying pan or a large pot, heat vegetable oil over medium-high heat. You’ll need enough oil to submerge the onion rings, but it should be about 2-3 inches deep. The ideal temperature for frying is around 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil—if it browns in about 30 seconds, the oil is ready.
Fry the Onion Rings:
Carefully drop the coated onion rings into the hot oil, a few at a time. Don’t overcrowd the pan, as this can cause the oil temperature to drop, making the onion rings soggy instead of crispy. Fry the onion rings for 2-3 minutes on each side or until they are golden brown and crispy. Use tongs or a slotted spoon to flip them halfway through.
Drain and Season:
Once the onion rings are golden brown, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. While they’re still hot, sprinkle with a pinch of salt to season.
Step 5: Serve and Enjoy (1-2 minutes)
Serve Immediately:
Onion rings are best served hot and fresh, so be sure to serve them immediately after frying. They’re perfect as a side dish with burgers, grilled meats, or just as a delicious snack.
Dips and Sauces:
Serve the onion rings with your favorite dipping sauces, such as ketchup, ranch dressing, honey mustard, or a spicy aioli.
Time and Temperature:
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