Onion Rings
These Onion Rings are crispy, golden, and packed with flavor! A perfect homemade treat that will outshine any store-bought version.
Equipment
- Deep fryer or large pot
- Slotted spoon or spider
- Wire Rack
- Mixing Bowls
- Measuring cups and spoons
Ingredients
- 1 large sweet onion such as Vidalia or Walla Walla
- 1 quart vegetable oil for frying
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 cup panko breadcrumbs
Instructions
- Peel the large sweet onion and slice it into 1/4-inch thick rings, separating each ring gently. Set aside.
- In a deep fryer or large pot, pour in the vegetable oil and heat to 350°F (175°C). Use a deep-fry thermometer for accuracy.
- In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
- In another bowl, whisk together buttermilk and egg until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Place the panko breadcrumbs in a shallow dish for coating.
- Dip each onion ring first into the batter, allowing excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere.
- Carefully add onion rings to the hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes or until golden brown and crispy.
- Remove onion rings with a slotted spoon and place on a wire rack to drain excess oil. Season immediately with salt and serve warm with your favorite dipping sauce.
Notes
- If you don't have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
- Regular breadcrumbs or crushed crackers can substitute panko for coating.
- Use canola or peanut oil as alternatives for frying oil.
- Do not overcrowd the frying pot to maintain oil temperature and crispiness.
- Store leftovers in an airtight container in the fridge up to 3 days and reheat in oven at 375°F for 10-15 minutes.