Onion Rings Recipe

Onion Rings

1. 1

   Prepare onions

   Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate rings into individual circles. If some rings are still connected, use a knife to separate. Place rings into a bowl and, if using, pour the 1/2 cup buttermilk over them and let soak for 10 minutes to tenderize and add flavor. After soaking, drain well and pat rings dry with paper towels.

2. 2

   Make dry mix for dredging

   In a shallow dish combine 1/2 cup fine dry breadcrumbs or extra flour (for dredge) and a pinch of the batter salt. This light coating helps the batter adhere. Set aside.

3. 3

   Make batter

   In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt (for batter), and 1/2 teaspoon freshly ground black pepper. In a separate small bowl beat 1 egg, then stir in 3 tablespoons cold club soda or sparkling water. Combine the wet into the dry mixture and whisk until just combined; batter should be thick but pourable. If it seems too thick, add 1 tablespoon cold water or club soda at a time until it reaches a pancake-batter consistency. Keep batter cold by placing bowl over a larger bowl of ice or refrigerate briefly.

4. 4

   Coat rings

   Working in batches, lightly dredge onion rings in the shallow dredge mixture to remove excess moisture and help batter cling. Shake off excess. Dip each ring into the batter, allowing excess to drip back into the bowl. For extra crunch (optional), after battering press the ring into 1 cup panko breadcrumbs, coating both sides lightly; tap off excess.

5. 5

   Heat oil

   Pour about 1 to 1 1/2 inches of vegetable oil into a heavy pot or deep skillet (about 1 cup measured is approximate; you need enough to submerge rings). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into oil: it should sizzle and rise to the surface quickly.

6. 6

   Fry onion rings

   Fry rings in small batches (3–5 rings depending on pan size) so oil temperature stays steady. Fry for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer rings to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle the hot rings with the extra 1 teaspoon salt immediately after frying.

7. 7

   Keep warm and finish

   If frying multiple batches, keep cooked rings warm in a low oven (200°F / 95°C) on a wire rack while finishing remaining batches so they stay crisp.

8. 8

   Serve

   Arrange onion rings on a platter and serve with 1/2 cup ketchup (or other dipping sauces) on the side. Serve immediately for best texture.