Description
Crispy, golden onion rings made from sweet onions, coated in a flavorful batter and breadcrumbs, then fried to perfection. These delicious rings are perfect as a snack or side dish and are sure to impress at any gathering!
Ingredients
Scale
- 2 large onions (preferably sweet onions like Vidalia or Walla Walla)
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko for extra crunch)
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
- Vegetable oil (for frying)
Instructions
- Start by peeling the onions. Cut off the ends and slice them into ½-inch thick rings. Aim for uniform thickness to ensure even cooking.
- Once sliced, separate the rings carefully. You can use the smaller inner rings for a different dish or save them for later use.
- To enhance the flavor, you can soak the onion rings in a mixture of cold water and a tablespoon of salt for about 30 minutes. This step is optional but helps to reduce bitterness and adds a bit of crunch.
- In a large mixing bowl, combine the all-purpose flour, baking powder, garlic powder, paprika, salt, and black pepper. Whisk together until well combined.
- In a separate bowl, whisk the egg and then add the buttermilk. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. The batter should be thick enough to coat the onion rings but not too thick that it clumps. If it’s too thick, add a little more buttermilk to reach the desired consistency.
- Prepare a baking sheet lined with parchment paper or a wire rack for the coated onion rings. This will help keep them from sticking and allow excess batter to drip off.
- Take each onion ring and dip it into the batter, ensuring it is fully coated. Allow any excess batter to drip off before moving to the next step.
- Next, roll the battered onion ring in the breadcrumbs, pressing gently to ensure the crumbs adhere well. For extra crunch, you can double-dip by returning the coated ring to the batter and then back to the breadcrumbs.
- Place the coated onion rings on the prepared baking sheet or wire rack. Repeat this process until all onion rings are coated.
- In a large, deep skillet or a heavy-bottomed pot, pour in enough vegetable oil to submerge the onion rings (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- Carefully add a few onion rings to the hot oil, being cautious not to overcrowd the pan. Fry in batches to maintain the oil temperature.
- Fry the onion rings for about 2-3 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to turn them halfway through cooking for even browning.
- Once cooked, remove the onion rings from the oil and place them on a plate lined with paper towels to absorb excess oil. Sprinkle with a little salt while they are still hot for added flavor.
- Repeat the frying process with the remaining onion rings, ensuring the oil temperature remains consistent. Adjust the heat as necessary to prevent burning.
- Once all the onion rings are fried and drained, arrange them on a serving platter. You can serve them immediately while they are hot and crispy.
- For dipping sauces, consider serving with classic options like ketchup, ranch dressing, or a spicy aioli. You can also create a homemade dipping sauce by mixing mayonnaise with a bit of hot sauce and lemon juice for a zesty kick.
- Garnish the platter with fresh parsley or a sprinkle of paprika for a pop of color.
Notes
- For a healthier version, consider baking the onion rings instead of frying them.
- Experiment with different spices in the batter for unique flavor profiles.
- Prep Time: 30 minutes
- Cook Time: 15 minutes