Onion Rings - Sm Recipe

Slice onion

Peel the large yellow onion and slice into 1/4- to 1/3-inch thick rings. Separate into individual rings. If some rings break into halves, keep them for frying—they crisp well.

Set up coating stations

Arrange three shallow bowls or plates: (1) dry mix – combine 3 tbs all-purpose flour and 2 tbs cornstarch and a pinch of the 1 tsp salt and 1 tsp black pepper reserved; (2) wet mix – whisk 1 egg with 1/2 cup milk until smooth; (3) crumbs – combine 3/4 cup panko and 1/2 cup fine dry breadcrumbs in a third plate. Reserve the remaining baking powder, paprika in batter mix (see below).

In a medium bowl, combine the 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp paprika. Whisk to evenly distribute. Add the beaten egg and 1/2 cup milk and whisk until a slightly thick, smooth batter forms. The batter should coat the back of a spoon — if too thick, add up to 1 tbsp more milk; if too thin, add 1 tsp flour.

Working in batches of 6–8 rings (don’t overcrowd), toss each ring first in the dry flour/cornstarch mix (this helps the batter stick), shaking off excess. Dip into the batter, letting excess drip back into bowl. Press into the panko/breadcrumb mixture to fully coat both sides; press gently so crumbs adhere. Place coated rings on a wire rack while you finish coating the rest. Keep rings in a single layer to avoid sogginess.

Heat oil

Pour about 3 cups neutral oil into a deep, heavy skillet or pot so the oil depth is about 1 to 1 1/2 inches. Heat to 350°F (175°C). If you don’t have a thermometer, test with one breadcrumb — it should sizzle steadily and float.

Fry rings

Carefully add a single layer of coated rings (6–8 depending on pan size) and fry, flipping once, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes) depending on thickness. Maintain oil temperature near 350°F; lower heat if they brown too fast. Use a spider or slotted spoon to transfer to a paper towel–lined rack or plate to drain for 1–2 minutes.

Finish remaining batches

Repeat frying with remaining rings, allowing oil to return to temperature between batches. If necessary, keep finished rings warm on a baking sheet in a 200°F (95°C) oven for up to 15 minutes while you finish.

While still hot, sprinkle the drained onion rings with the 1/2 tsp finishing salt and 1/4 tsp freshly ground black pepper. Serve immediately with lemon wedges and your preferred dipping sauce (ranch, ketchup, or spicy mayo).