Onion Rings Recipe
Crispy Gourmet Breaded Onion Rings to compliment any order
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter & Breading
Onions
Finishing & Frying
Method
Prepare Onions
- 1
Slice and separate
Peel the onions and cut off the stem ends. Slice each onion into 1/2-inch thick rings. Gently separate rings into individual circles, discarding the small center pieces or saving for another use.
- 2
Soak for crispier rings
Place the separated rings in a bowl and pour ice water over them. Let soak 20 minutes, then drain and pat dry thoroughly with paper towels. Removing excess surface moisture helps the coating adhere and prevents oil splatter.
Make Batter & Breading
- 3
Dry mix (station 1)
In a shallow wide bowl or plate, whisk together 1 cup of the all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, black pepper, smoked paprika, garlic powder, and onion powder until evenly combined.
- 4
Egg wash (station 2)
In another bowl, whisk the eggs with the buttermilk and the remaining 1/2 teaspoon salt until smooth. This wet mixture will help the breadcrumbs adhere and create a light interior.
- 5
Breadcrumb mix (station 3)
On a third tray, combine the panko and fine breadcrumbs with a light pinch of salt (about 1/4 tsp). If you want extra crispness, pulse panko once in a food processor to create varied texture.
Coat Onions
- 6
Dredge
Working in batches to avoid overcrowding, toss onion rings first in the dry flour mix, shaking off the excess so they have a light dusting.
- 7
Dip
Transfer the dusted rings into the egg-buttermilk mixture, letting any excess drip off (do not soak for long).
- 8
Bread
Place dipped rings into the breadcrumb mix and press gently so the crumbs adhere evenly. For a thicker crust, double-dip: return breaded rings briefly to the egg mix and then to the breadcrumbs again.
- 9
Rest before frying
Arrange breaded rings on a wire rack set over a baking sheet and chill in the refrigerator for 10–15 minutes. This helps the coating set and reduces shedding during frying.
Fry & Finish
- 10
Heat oil
Pour oil into a deep heavy pot or deep-fryer to a depth of about 2–3 inches (roughly 1 liter). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread; it should brown in about 60 seconds.
- 11
Fry in batches
Carefully lower a single layer of breaded rings into the hot oil, frying in small batches (6–8 rings depending on pot size) to avoid temperature drop and sticking. Fry 2½–3 minutes, turning once, until golden brown and crisp.
- 12
Drain and season
Use a slotted spoon to transfer rings to a wire rack or paper towel-lined baking sheet to drain. Immediately sprinkle with a light pinch of salt while still hot so the seasoning sticks.
- 13
