Onion Ringslarge Recipe

Appetizers

1. 1

   Trim the onions and slice into 1/4-inch thick rings. Separate the rings and pat dry with paper towels to remove excess moisture.

2. 2

   In a large bowl, whisk together the dry coating: all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper until well combined.

3. 3

   In a separate bowl, whisk together the wet batter: buttermilk (or milk) and the egg until smooth.

4. 4

   Dip each onion ring into the dry coating, turning to coat evenly. Shake off excess flour.

5. 5

   Dip the floured ring into the wet batter, allowing excess to drip off.

6. 6

   Roll the wet-coated ring in the panko breadcrumbs until completely coated. Place coated rings on a tray and repeat with remaining rings.

7. 7

   Pour vegetable oil into a heavy-bottomed pot or fryer to a depth of about 2 inches and heat to 350-375°F (175-190°C).

8. 8

   Fry the onion rings in batches, 2-3 minutes per batch, turning once, until golden brown and crisp. Do not overcrowd the pot.

9. 9

   Remove with a slotted spoon and drain on paper towels. Lightly season with a pinch of salt while hot.

10. 10

    Serve immediately with dipping sauces of choice (ketchup, chipotle mayo, ranch, or a garlic aioli).