Description
These mighty and crispy fried onion rings are a perfect appetizer or side dish with a crunchy panko breadcrumb coating and a flavorful, seasoned batter. Made with thick onion slices dipped in a spiced flour mixture, buttermilk, and panko breadcrumbs, then deep-fried until golden brown and irresistibly crispy.
Ingredients
Scale
Onion Rings
- 2 large onions, sliced into 1/4-inch rings
Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 large egg, beaten
- 1 cup buttermilk (or regular milk)
Coating and Frying
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour (for dredging)
- Vegetable oil for frying
Instructions
- Prepare the onions: Slice the onions into 1/4-inch rings, carefully separating each ring to maintain shape. Set them aside on a plate or tray.
- Make the dry flour mixture: In a medium bowl, whisk together 1 cup of all-purpose flour, baking powder, salt, black pepper, garlic powder, and paprika until combined. This seasoned flour will form the first layer of the batter.
- Make the wet batter: In another bowl, whisk together the beaten egg and buttermilk to create the wet batter that will help the coating stick to the onion rings.
- Prepare the coating bowl: In a separate bowl, combine the panko breadcrumbs with the remaining 1/2 cup of all-purpose flour for dredging. This mixture will give the onion rings a crunchy exterior.
- Heat the oil: Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct frying temperature for optimal crispiness.
- Coat the onion rings: Dip each onion ring first into the seasoned flour mixture, then into the buttermilk and egg batter, and finally press it into the panko breadcrumb and flour mixture to fully coat. Press the breadcrumbs gently to make sure they adhere well.
- Fry the onion rings: Carefully place the coated onion rings in batches into the hot oil. Fry for about 2 to 3 minutes or until the rings turn a golden brown and crispy, flipping occasionally if necessary to cook evenly.
- Drain excess oil: Remove the fried onion rings using a slotted spoon or spider strainer and place them on a paper towel-lined plate to drain off any excess oil.
- Serve promptly: Serve the crispy onion rings immediately while hot, accompanied by your favorite dipping sauce such as ranch, ketchup, or spicy mayo for the best flavor experience.
Notes
- Ensure the oil temperature stays consistent at 350°F for the crispiest results and to avoid greasy onion rings.
- Use panko breadcrumbs instead of regular breadcrumbs for extra crunchiness.
- For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
- Do not overcrowd the fryer to maintain oil temperature and allow even frying.
- Leftover onion rings can be reheated in an air fryer or oven to regain crispiness, but are best enjoyed fresh.
