Thick-cut Onion Rings Recipe
Crispy hand-breaded thick-cut onion rings, served with remoulade sauce
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Ingredients
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Onion Rings
Remoulade Sauce
Method
Onion Rings Preparation
- 1
Slice the Onions
Peel the large onions and slice them into thick rings, about 1/2 inch thick. Carefully separate the rings from each other and set them aside.
- 2
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Mix well. Gradually whisk in the buttermilk until the batter is smooth and well combined.
- 3
Prepare the Breadcrumbs
In a separate bowl, place the panko breadcrumbs. This will be used for coating the onion rings.
- 4
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
- 5
Coat the Onion Rings
Dip each onion ring into the batter, allowing the excess to drip off, then coat it in the panko breadcrumbs, pressing gently to adhere.
- 6
Fry the Onion Rings
Carefully place the coated onion rings in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until they are golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
Remoulade Sauce Preparation
- 7
Mix the Sauce
In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, hot sauce, and fresh parsley. Stir until well combined.
- 8
Serve
Transfer the remoulade sauce to a serving bowl. Serve alongside the crispy onion rings for dipping.
