A batch of these homemade onion rings can lift up the day. Thanks to the panko breading, they're very crunchy and perfect for dipping in different sauces while watching a game, tailgating, on movie night or having a casual outdoor barbecue.
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Homemade onion rings
If you always thought onion rings were something you just ordered when you went out, let me tell you, these are just as good.
Homemade onion rings are not only delicious but also completely doable if you organize the working space and have all the ingredients, plates and pans ready.
Just like fried calamari rings or this extra crunchy retro cornflake chicken, they are a crowd-pleasing appetizer and finger food for game day, movie night and casual outdoor gatherings.
Dips and sauces to serve with onion rings
- Homemade ketchup
- Roasted garlic aioli
- Mustard, regular or honey
- Tartar sauce
- Barbecue sauce
- Ranch sauce
- Spicy aioli
- Chili jam
FAQ
What is the best type of onion to use?
Regular yellow onions work well due to their versatility and sweetness when cooked. But I usually use sweet onions, like Vidalia, Walla Walla, or Maui onions, because they have a milder flavor that balances well with the batter.
Though it's the easiest way to achieve and maintain the right temperature, you can make onion rings without one.
How to test the oil temperature without a thermometer: I use bread, but you can also use a wooden spoon. Drop a small piece of bread into the oil-if the oil is at the correct temperature, it should turn golden brown in about 60 seconds. Or, insert the handle of the spoon into the oil; if you see bubbles forming around it, the oil is ready for frying.
They are best enjoyed fresh for their crispiness, and, as a general rule, I don't recommend making them ahead. But, if you must, let them cool completely and store them in an airtight container in the fridge. To reheat, place them in a preheated oven at 350°F / 175°C for about 5 to 7 minutes until they regain their crispiness. Avoid microwaving, as this will make them soggy.
Steps to make onion rings
How thick should I slice the onions? The ideal thickness is about ¼ inch (6 mm). Thinner slices can become too fragile and may not hold up during frying, while thicker ones might overpower the batter and become too soft.
The Importance of drying the onions
Just like with potato wedges for french fries, the best results happen when the rings are completely dry before dipping them into the batter. Pat the onion slices with a paper towel to remove any surface moisture before coating them in the batter.
Prevent rings from becoming greasy. Make sure the oil is at the right temperature, around 350°F to 375°F (175°C to 190°C). Frying at this temperature allows the batter to cook quickly and absorb less oil. After frying, place the onion rings on a wire rack or paper towel to drain excess oil. Avoid stacking them immediately after frying, as this can trap steam and make them soggy.
Flour mixture
It's the first step, and you want to season it. Simply coat the rings in it, shaking off excess.
Make sure the onions are dry.
Dipping batter
It's like pancake batter. It's essential for that characteristic doughy coating onion rings have.
Breadcrumbs
We use panko (Japanese crumbs) for their incomparable crunchiness. You can use regular breadcrumbs, but it's worth looking for panko.
Tips for frying onion rings
- Right temperature: aim to fry them at 350°F to 375°F (175°C to 190°C). This temperature range ensures the batter cooks quickly and crisps up without absorbing excess oil. Use a kitchen thermometer to monitor the oil temperature and adjust the heat to keep it within this range.
- The right oil for frying: Choose a vegetable oil with a high smoking point, such as sunflower oil or canola. These oils can withstand high temperatures without breaking down, allowing you to maintain consistent heat. Avoid olive oil and butter, as they can burn at the high temperatures required for frying.
- Maintain a consistent temperature: Avoid overcrowding the pot or frying pan, as this can cause the temperature to drop, resulting in soggy rings. Fry in small batches so each piece has enough space to cook evenly and allow the oil to return to the desired temperature between batches.
- Prevent the onion rings from becoming greasy. Make sure the oil is at the right temperature, around 350°F to 375°F (175°C to 190°C). Frying at this temperature allows the batter to cook quickly and absorb less oil. After frying, place the onion rings on a wire rack or paper towel to drain excess oil. Avoid stacking them immediately after frying, as this can trap steam and make them soggy.
Draining
The final important step.
As soon as the onion rings come out of the oil, let them drain on a wire rack or a plate lined with paper towels. It helps to keep them crispy and not greasy.
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Crispy Onion Rings (panko breading)
Ingredients
- 2 medium-sized onions
- ½ cup all-purpose flour
- ½ teaspoon salt
- ⅕ teaspoon black pepper
- ⅓ teaspoon garlic powder
- 1 egg
- ½ cup buttermilk
- 1 teaspoon baking powder
- 3 cups panko breadcrumbs
- 3 to 4 cups frying oil, sunflower is my choice
Instructions
- Have all the ingredients measured.
- Pour the frying oil into a deep saucepan or suitable pan for deep frying and place it over low heat. The ideal temperature is 350°F to 375°F (175°C to 190°C).
- Cut 2 medium-sized onions into ½ to ⅓ inch thick rings and separate them into individual onion rings. Place them on paper towels so they absorb any liquid they might release.
- Stir ¼ cup all-purpose flour (half the amount), ½ teaspoon salt, ⅕ teaspoon black pepper and ⅓ teaspoon garlic powder in a shallow plate or bowl. If using other spices (like cayenne or chili powder) or dried herbs like thyme, stir them in now.
- In another shallow bowl, whisk together 1 egg, ½ cup buttermilk, 1 teaspoon baking powder and remaining ¼ cup all-purpose flour. The batter should be quite thick, similar to pancakes.
- Pour 3 cups panko breadcrumbs into a separate shallow plate or bowl.
- Make sure the onion rings are dry, and coat them in the flour mixture, shaking off excess.
- Transfer the floured rings to the buttermilk batter and coat until each ring is evenly coated, shaking off excess.
- Finally, roll the battered rings in the panko, covering them completely.
- Fry for 1-2 minutes in 3 to 4 cups frying oil, focusing on the breading's color. It should be orange, but not brown.
- Place the fried onion rings on paper towels to absorb excess oil for a few minutes.
- Serve immediately with the sauce of choice.
Jo says
Sooo good!! Next time I'm trying in the arifryer. Thanks for this recipe Paula.