Description
This crispy onion rings recipe features thick sliced yellow onions battered in a seasoned flour and buttermilk mixture, coated in crunchy panko breadcrumbs, and fried to golden perfection. Serve these warm with ketchup or fry sauce for a classic appetizer or snack.
Ingredients
Scale
Onion Rings
- 2 large yellow onions (about 12 oz each), sliced 1/3 inch thick, separated into individual rings
Batter and Coating
- 1 cup (5 oz) all-purpose flour (scoop and level to measure)
- 1 tsp salt
- 1/2 tsp pepper (or to taste)
- 3/4 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp baking powder
- 1 cup buttermilk
- 1 large egg
- 2 1/2 cups Panko bread crumbs (or more if needed)
For Frying
- 6 cups vegetable oil or peanut oil, for frying
Instructions
- Heat Oil: Pour vegetable oil into a large pot and heat to 365 degrees Fahrenheit over medium heat, monitoring the temperature carefully.
- Prepare Flour Mixture: In a shallow dish, whisk together the flour, salt, pepper, garlic powder, paprika, and baking powder until well combined.
- Dredge Onions in Flour: Coat the onion rings in the flour mixture, shaking off excess flour. Work in small batches, tapping excess flour back into the dish. Transfer coated rings to a baking sheet and reserve remaining flour mixture.
- Make Batter: In a liquid measuring cup, whisk together buttermilk and egg. Pour this mixture into the remaining flour mixture and whisk until smooth and similar to pancake batter consistency. Adjust thickness by adding a little more flour to thicken or buttermilk to thin.
- Prepare Panko Breadcrumbs: Pour Panko bread crumbs into a separate shallow dish for coating.
- Coat Onion Rings: Dip a few onion rings at a time into the batter, coating both sides well. Shake off excess batter and then transfer to the panko breadcrumbs, pressing gently to coat each side thoroughly.
- Fry Onion Rings: Carefully place coated onion rings into the preheated oil, frying in batches of no more than 10 to avoid overcrowding. Fry each side for 20 to 30 seconds until golden brown, turning halfway through.
- Drain: Remove fried onion rings with a slotted spoon and drain on a paper towel-lined baking dish.
- Repeat: Continue the process until all onion rings are fried.
- Serve: Serve warm with ketchup or your favorite fry sauce for dipping.
Notes
- Use a thermometer to maintain consistent oil temperature for perfectly crispy onion rings.
- If batter is too thin, add more flour a tablespoon at a time to thicken; if too thick, thin with a splash of buttermilk.
- Peanut oil is preferred for frying due to its high smoke point and neutral flavor.
- Drain onion rings on paper towels to remove excess oil and keep them crispy.
- Adjust seasoning in the flour mixture to your taste; smoked paprika can be substituted for a smoky flavor.
- For gluten-free option, use gluten-free flour and breadcrumbs.
