Description
These So So Crispy Fried Onion Rings feature perfectly breaded, golden-brown sweet onion rings with a flavorful, crunchy coating. Ideal as a savory appetizer or party snack, they are easy to prepare and deliver irresistible texture and taste, served best fresh with your favorite dipping sauce.
Ingredients
Scale
Onions
- 2 large sweet onions, cut into 1/2-inch rings
Batter and Coating
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 2 large eggs
- 2 cups panko breadcrumbs
Frying
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the onions: Peel the sweet onions and slice them into 1/2-inch thick rings, carefully separating each ring to maintain their shape.
- Make the flour mixture: In a medium bowl, whisk together the all-purpose flour, baking powder, garlic powder, smoked paprika, salt, and black pepper until well combined.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk and eggs until the mixture is smooth and uniform.
- Prepare breadcrumbs: Place the panko breadcrumbs in a shallow bowl to allow easy coating of onion rings later.
- Coat the onion rings: Dredge each onion ring first in the seasoned flour mixture, then dip into the buttermilk and egg mixture, and finally coat thoroughly with the panko breadcrumbs. Lay the coated rings on a tray and let them rest for 10 minutes to set the coating.
- Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven, filling about 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy.
- Fry the onion rings: Working in batches to avoid overcrowding, fry the coated onion rings for 2 to 3 minutes per side or until they turn golden brown and crispy. Use a slotted spoon to carefully remove them from the oil.
- Drain and serve: Drain the fried onion rings on paper towels to remove excess oil. Serve hot with your favorite dipping sauce for the best flavor and texture.
Notes
- For an extra crunchy coating, double-dip the onion rings by repeating the flour and buttermilk steps before coating them again with panko breadcrumbs.
- These onion rings taste best when served fresh but can be reheated in the oven at 400°F (204°C) for 5–7 minutes to restore crispiness.
