These onion rings bring the crunch!

For the first time in blogging, I wish I could record an audio of this delicious recipe for you. These onion rings make the loudest crunching noises when you bite into them! They are unbelievably crispy! In fact, these photos do not even do them justice. Go ahead and make these and see what I am talking about. But be warned, these are addictive! I almost ate the entire batch myself the first time I made these. They are really decadent though, so I highly suggest you share them. 😉

I do not typically deep-fry my food. But sometimes there comes a time in a girl’s life when she is craving something deep-fried. And that time was last week. So I got out my skillet, a litre of oil and whipped up this delicious decadent snack. Boy I am glad I did, because now I get to share this wonderful recipe with you and everything I learned in the process!

Let’s get started!

Start by peeling and chopping up a large yellow onion into 1 cm slices. Do not make the slices any thinner, otherwise you will not taste much of the onion itself. Separate the rings and lay them out on a plate.

Next, get out 3 shallow bowls and a whisk. Fill one bowl with your flour mixture, one with an egg and the other with panko breadcrumbs. (The secret to getting unbelievably crispy onion rings is panko! You will get a similar texture by using breadcrumbs but it won’t be quite as crispy.) It’s important to pulse the panko in a food processor until it’s very fine before using it in your recipe. This will make the panko stick to your onion slices. Beat the egg with your whisk.

Then add the buttermilk to the egg and stir until well combined. Pour the egg mixture over the flour mixture and stir well until no large clumps remain. Your batter should be thick and smooth.

Then dip the onion slices into the batter and let the excess drip off. Place them into the panko breadcrumbs and coat them well. SUPER IMPORTANT: Use two forks for this! One for your batter and the other for your panko! 

Continue until all your onion slices are coated. Next, get out a medium size skillet, tongs and cookie tray. It’s important to have everything ready because your onion rings will only take a few seconds to fry once the oil is hot. Heat the oil on high heat. Test the oil to see if it’s hot enough by dipping a small piece of batter into the oil. If it sizzles and throws bubbles, it’s ready! Fry the onion rings on each side for a few seconds until golden brown.

Tip: The first time I fried the onion rings my oil wasn’t hot enough and they took forever to brown. If that is the case, simply turn up the heat!

Place your onion rings onto your cookie sheet (place a piece of parchment paper underneath) and let them cool for a few minutes. This will help them crisp up even more.

Violà you just made onion rings! Easy, wasn’t it? Now all that’s left to do is dig in and enjoy! The best way to eat these? Dipped in sweet chili sauce, ketchup, garlic aioli or this mouth-watering burger sauce. Enjoy!

P.s. Onion rings are a great snack for a movie night, party or game day. If making for more than 2 people, feel free to double or triple the recipe!

If you give these crispy fried onion rings a try, let me know in the comment section down below! I always love hearing from you. ♥

Incredibly Crispy Fried Onion Rings

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• Total Time: 45

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Description

Super crispy deep-fried onion rings- perfect for a party or movie night.

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Ingredients

Scale 1x2x3x

• 1 large yellow onion
• 65g flour (1/2 cup)
• 2 tablespoons constarch
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 medium egg
• 125ml buttermilk (1/2 cup)
• 100g panko breadcrumbs* (1 cup)
• 1l oil for frying (4 cups)

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Instructions

1. Peel and cut the onion into 1 cm slices. Set aside.
2. In a shallow bowl, combine the flour, cornstarch, salt, paprika, garlic powder and chili powder and stir until well combined.
3. In a separate bowl, whisk the egg. Then add in the buttermilk and stir until combined. Pour the egg mixture into the flour mixture and mix until no large clumps remain. The batter should be thick and smooth.
4. In a third shallow bowl, add your panko breadcrumbs.
5. Using two different forks, first dip the onion slices into the batter and let the excess drip off, then coat with the panko breadcrumbs. Repeat until all onion slices are covered in batter.
6. Set out a cookie sheet with parchment paper underneath. Heat the oil on high heat. Test the temperature of the oil by dipping a small piece of batter into the oil. If it sizzles and throws bubbles, the oil is hot enough.
7. Fry the onion rings until golden brown, flipping them once. This should take a few seconds on each side.
8. Place on the prepared cookie sheet and let them cool for a few minutes.
9. Serve with your favourite dipping sauce.

Notes

• *pulsed in a food processor to a fine texture
• As for all fried things, serve fresh, shortly after you fried them.
• If you wish to double this recipe, use two bowls for the panko breadcrumbs and put 1 cup panko in each. This way you have another fresh panko bowl to work with once the first one becomes too clumpy. I hope that makes sense!

Nutrition

• Serving Size: 2

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