Description
These Homemade Crispy Onion Rings are perfectly crunchy on the outside and tender on the inside, made with sweet onions coated in a seasoned flour and panko breadcrumb mixture, then deep-fried to golden perfection. Ideal as a delicious snack or side, these onion rings are easy to prepare and sure to impress.
Ingredients
Scale
Onions
- 2 large sweet onions
Batter and Coating
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 cup buttermilk
- 2 cups panko breadcrumbs
Frying
- Oil for frying (vegetable or canola), enough for deep frying
Instructions
- Prepare Onions: Peel the onions and cut them into 1/2-inch thick rings. Carefully separate the rings and set aside the larger ones for coating.
- Mix Dry Ingredients: In a bowl, combine the flour, cornstarch, baking powder, salt, and garlic powder to create the seasoned flour mixture.
- Prepare Wet Mixture: In another bowl, whisk together the eggs and buttermilk until smooth and well combined.
- Set Up Breadcrumbs: Place the panko breadcrumbs in a separate third bowl for easy coating.
- Coat Onion Rings: Dip each onion ring first into the seasoned flour mixture, then into the egg and buttermilk mixture, and finally coat with panko breadcrumbs. Press the breadcrumbs gently to make sure they stick well.
- Chill Rings: Arrange the coated onion rings on a tray and refrigerate them for 20 minutes to set the coating, ensuring a crispier texture when fried.
- Heat Oil: Heat oil in a deep pot or fryer to 350°F (175°C), ensuring there is enough oil to fully submerge the onion rings.
- Fry Onion Rings: Fry the onion rings in batches for about 2–3 minutes per side or until they turn golden brown and crispy.
- Drain Excess Oil: Remove the fried onion rings using a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
- Serve: Serve the onion rings immediately while hot with your favorite dipping sauces.
Notes
- Make sure the oil temperature stays consistent to avoid greasy onion rings.
- Do not overcrowd the frying pot; fry in batches for even cooking.
- Using panko breadcrumbs gives a lighter and crispier crust compared to regular breadcrumbs.
- Chilling the coated rings before frying helps the batter adhere better and prevents it from falling off.
- Serve immediately for the best crunch, as onion rings can soften if left to sit.
