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Crispy Onion Rings

Crispy Onion Rings
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Crispy onion rings are the perfect combination of crunch and flavor. Made from scratch, they offer a golden, crispy exterior and a tender, flavorful inside. Whether served as a snack, side dish, or appetizer, homemade onion rings are always a hit. With a few simple ingredients and the right technique, you can make the perfect crispy onion rings every time.

Ingredients

  • 2 large yellow onions (or sweet onions like Vidalia or Texas Sweet)

  • 1 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1 tsp baking powder

  • 1 tsp salt

  • 1/2 tsp paprika (optional, for extra flavor)

  • 1 cup beer (for the beer batter, or cold water for a tempura-style batter)

  • 1 cup panko breadcrumbs (for extra crunch)

  • 1/2 tsp garlic powder (optional)

  • 1/4 tsp cayenne pepper (optional, for a spicy kick)

  • Oil for frying (peanut, vegetable, or avocado oil)

Instructions

  1. Prepare the Onions: Slice the onions into rings using a sharp knife or mandoline. Separate the rings and soak them in cold water for at least 30 minutes (optional: soak in buttermilk for extra flavor). This removes excess starch and helps with crispiness.

  2. Make the Batter: In a bowl, combine flour, cornstarch, baking powder, salt, and paprika. Slowly add beer (or cold water) to the dry ingredients, stirring until the batter reaches a smooth consistency. It should be thick but pourable. For extra flavor, you can add garlic powder or cayenne pepper.

  3. Prepare the Breading Station: Set up a breading station. In one bowl, place panko breadcrumbs. In another, dip the onion rings first in the batter, then coat them evenly with breadcrumbs.

  4. Heat the Oil: Heat the oil in a deep fryer or large pot to 350°F–375°F. Use a thermometer to maintain the correct temperature for the perfect crunch.

  5. Fry the Onion Rings: Carefully place the breaded onion rings in the hot oil. Fry in small batches to avoid overcrowding. Cook until golden brown and crispy, about 3–4 minutes. Use a slotted spoon to remove them from the oil.

  6. Drain and Serve: Drain the onion rings on paper towels to remove excess oil. Serve immediately with your favorite dipping sauce, like ranch dressing or spicy aioli.

Notes

  • Resting the Batter: After breading the onion rings, let them rest for 30 minutes before frying to ensure the coating sticks better and gives you a crunchier texture.

  • Baking Option: If you’d like to make these healthier, you can bake the onion rings at 425°F for about 15–20 minutes, flipping halfway through.

Find it online: https://bon-recipe.com/crispy-onion-rings/