Basket Of Crispy Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings into individual circles and set aside. Reserve any smaller pieces for other uses.

Soak in buttermilk

Place the onion rings in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for 20–30 minutes. This tenderizes the onions and helps batter adhere.

Make dry mix

In a shallow bowl or wide plate whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1/4 cup cornmeal (if using), 1 tsp baking powder, 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder. Set aside.

Make wet batter

In a separate bowl whisk 1 egg until combined. Stir in the remaining buttermilk (if any from soaking, measure so total wet ingredients equal about 1 cup of liquid including the egg) and up to 1/2 cup cold club soda or beer to make a thick but pourable batter. Season lightly with a pinch of salt and pepper. Batter should coat but not be overly runny.

Prepare panko dredge

Place 1 1/2 cups panko breadcrumbs in a shallow bowl. If you like more texture, pulse panko briefly in a food processor to create smaller pieces. Season panko with a pinch of salt and paprika.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 1 liter for a medium pot). Heat oil to 350°F (175°C). Use a candy/deep-fry thermometer for accuracy.

Batter and coat

Working in batches of 6–8 rings to avoid crowding: remove rings from buttermilk, letting excess drip back into the bowl. Dredge each ring first in the dry flour mix, shaking off excess, then dip into the wet batter to coat fully, allow excess to drip off, and finally press into panko to adhere a thick crust. For extra-crispy double coating, return panko-coated ring briefly to the batter and again to panko.

Fry

Carefully lower 4–6 coated rings (depending on pot size) into hot oil using a slotted spoon or spider. Fry, turning as needed, until golden brown and crisp, about 2.5–3.5 minutes per batch. Monitor oil temperature and adjust heat to maintain 325–350°F (160–175°C).

Drain & season

Remove rings with a slotted spoon and transfer to a wire rack set over a baking sheet (not paper towels) to keep them crisp. Immediately sprinkle lightly with salt. Repeat with remaining rings. If making ahead, keep in a low oven (200°F / 95°C) on the rack to stay warm and crisp for up to 20–30 minutes.

In a bowl combine 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream. Whisk until smooth.

Add 2 tablespoons finely chopped chives, 1 tablespoon finely chopped parsley, 1/2 teaspoon dill, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to combine and taste; adjust seasoning or thin with additional buttermilk if desired.

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. Stir before serving.