Description
Crispy, golden homemade onion rings made with a crunchy panko breadcrumb coating and a flavorful buttermilk batter. These classic fried onion rings are perfect as a snack, side dish, or appetizer and are delicious served hot with your favorite dipping sauce.
Ingredients
Scale
Onions
- 2 large sweet onions
Batter and Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3/4 cup buttermilk (or 3/4 cup milk + 2 teaspoons vinegar or lemon juice)
- 1 large egg
- 1 1/2 cups panko breadcrumbs (or regular breadcrumbs)
Frying Oil
- Oil for frying (canola, vegetable, or peanut oil), enough to fill 2 to 3 inches in a pot
Instructions
- Slice Onions: Peel the onions and slice them into 1/2-inch thick rings. Separate the rings carefully and discard the tiny inner rings that are too small for frying.
- Soak in Buttermilk: Place the onion rings in buttermilk and soak for at least 30 minutes. This softens the onions and helps the batter stick better.
- Prepare Coating Bowls: Set up three separate bowls: the first containing the dry flour mixture (flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder), the second with the beaten egg mixed with a splash of buttermilk, and the third with panko breadcrumbs.
- Coat Onion Rings: Dip each onion ring first in the flour mixture, then into the egg wash, followed by the breadcrumbs. For extra crunchiness, repeat dipping in egg wash and breadcrumbs once more.
- Heat Oil: Heat 2 to 3 inches of your chosen frying oil in a heavy-bottomed pot until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Fry Onion Rings: Fry the onion rings in batches, taking care not to overcrowd the pot. Cook each batch for 2 to 3 minutes per side until they achieve a golden brown color and crisp texture.
- Drain and Serve: Use a slotted spoon to remove the rings and place them on paper towels to drain excess oil. Serve immediately while hot with your favorite dipping sauce.
Notes
- Using buttermilk or milk with vinegar/lemon juice helps tenderize the onions and adds subtle tang to the batter.
- Double coating with egg wash and breadcrumbs creates an extra crispy texture.
- Maintaining oil temperature at 350°F is crucial for even frying and to prevent greasy onion rings.
- Can substitute panko with regular breadcrumbs although panko yields a lighter crunch.
- Drain onion rings thoroughly on paper towels to remove excess oil and keep them crispy.
- These onion rings are best enjoyed fresh but can be kept warm in a low oven for a short time before serving.
