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Learn how to make crispy, crunchy perfectly fried onion rings that rival those from your favorite restaurant. Great as a side dish or burger topper!
Perusing the appetizer menu at just about any restaurant in the U.S., you are bound to find onion rings. Crispy, fried and slightly sweet, they are always a crowd pleaser.
And guess what? You don’t have to go out to eat them because they are actually pretty easy to make at home. I’ve got a few tricks to make sure that you’ll get perfectly fried onion rings every time.
YELLOW ONIONS: I prefer to use yellow onions because they are mild. White onions have a stronger flavor while Walla Walla onions will be sweeter. Red onions aren’t typically used for onion rings, save them for your Spinach Salad or pickling.
FLOUR: All purpose is perfect for this recipe.
EGG and MILK: To help make the batter sticky so it will stick to the onions.
SEASONINGS: You’ll want to season the batter so that you can season every layer of the onion rings. For this you’ll need paprika, granulated garlic (or garlic powder) salt and pepper.
PANKO BREAD CRUMBS: This is where this recipe differs from many of the onion ring recipes out there. Instead of a beer batter, these are coated with a wet batter and then dredged in panko bread crumbs. The panko will give the rings a crunchier exterior than the batter alone.
OIL: You’ll need about a cup or so of oil, depending on the size of your pan. Use a higher heat oil like avocado or canola.
DES’ TIP: Avoid using olive oil for frying. It has a lower smoke point. Save it for your dressings and sautéing.
STEP 1: Season the flour with paprika, granulated garlic, salt and pepper.
STEP 2: Add in milk and egg. Whisk together until it’s no longer lumpy.
STEP 3: Dip the onion rings into the wet batter and then let the excess batter drip off.
STEP 4: Season the panko bread crumbs with granulated garlic and salt. Dredge the onions in the panko until coated completely.
STEP 5: Fry, in batches, until golden brown and crispy. Remove from oil and place on a wire rack on top of a baking sheet. Sprinkle with salt and keep warm while frying the rest of the onions.
DES’ TIP: It is important not to over crowd the pan when you are frying food. This will ensure that it is crispy. Overcrowding the pan will result in the food being steamed more than fried so the result will be a softer exterior.
While onion rings are great on their own, having a dip on the side is also a must. Traditionally they are served with ketchup:
If you love these Fried Onion Rings, check out these other fried appetizers:
Season the flour with paprika, 1 teaspoon granulated garlic, 1 teaspoon salt and pepper.
Add in milk and egg. Whisk together until well combined.
Dip the onion rings into the wet batter and then let the excess batter drip off.
Season the panko bread crumbs with remaining granulated garlic and salt. Dredge the onions in the panko until coated completely.
Fry, in batches, until golden brown and crispy. Remove from oil and place on a wire rack on top of a baking sheet. Sprinkle with salt and keep warm while frying the rest of the onions.
Nutrition facts for estimation purposes only.
Calories: 581 , Total Fat: 40.1g , Saturated Fat: 5.9g , Cholesterol: 31mg , Sodium: 876mg , Carbohydrates: 46.4g , Fiber: 2.8g , Sugar: 5.2g , Protein: 9.6g
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