Description
These Mighty and Crispy Fried Onion Rings are a perfect snack or side dish with a crunchy, golden breadcrumb coating and a tender onion center. The batter is seasoned with garlic powder, paprika, and black pepper, creating a flavorful twist on a classic favorite. Fried to crispy perfection, these onion rings are ideal for serving with dipping sauces.
Ingredients
Scale
Onion Rings
- 2 large onions, sliced into 1/4-inch rings
Batter and Coating
- 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)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour (for dredging)
Frying
- Vegetable oil for frying
Instructions
- Prepare Onion Rings: Slice the onions into 1/4-inch thick rings, carefully separating each ring. Set aside to prepare for battering.
- Make the Flour Mixture: In a medium bowl, whisk together 1 cup of all-purpose flour, baking powder, salt, black pepper, garlic powder, and paprika until evenly combined.
- Mix the Wet Batter: In a separate bowl, whisk the beaten egg with the buttermilk until smooth and fully incorporated.
- Prepare Breadcrumb Coating: In another bowl, combine the panko breadcrumbs with the remaining 1/2 cup of all-purpose flour, which will be used to dredge the onion rings before dipping.
- Heat Oil: Heat vegetable oil in a deep fryer or large, deep pot to 350°F (175°C), ensuring there is enough oil to submerge the onion rings for even frying.
- Batter the Onion Rings: Dip each onion ring first into the seasoned flour mixture, then into the wet egg and buttermilk mixture, and finally coat thoroughly with the panko breadcrumb and flour mixture. Press the breadcrumbs gently to ensure they adhere well.
- Fry the Onion Rings: Carefully place the coated onion rings into the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes or until they turn a deep golden brown and become crispy.
- Drain Excess Oil: Using a slotted spoon, remove the fried onion rings from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
- Serve: Serve the crispy onion rings immediately while hot, paired with your favorite dipping sauce for an irresistible appetizer or side dish.
Notes
- For extra crispiness, double dip the onion rings by repeating the wet and breadcrumb coating steps before frying.
- Make sure the oil is at the correct temperature (350°F/175°C) for best frying results; too low and the rings will absorb oil, too high and they may burn quickly.
- Use fresh onions for the best flavor; sweet onions work especially well for this recipe.
- Drain fried onion rings on paper towels to keep them crispy and reduce greasiness.
- Experiment with different spices in the flour mixture such as cayenne pepper or smoked paprika for a spicier kick.
