Onion Rings Recipe
Hand-cut and breaded. Served with zesty ranch dressing.
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Ingredients
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Onion Rings
Zesty Ranch Dressing
Method
Onion Rings
Prepare onions
Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings gently and set aside. Use the inner small rings for quick frying and larger ones for presentation.
Dry flour mix (for initial dredge)
In a shallow bowl combine 1/2 cup all-purpose flour and 1/4 cup cornstarch with a pinch (about 1/4 tsp) of salt and 1/4 tsp black pepper. Toss onion rings in this mix to coat lightly. Shake off excess. This helps batter adhere.
Batter
In a medium bowl whisk together remaining 1/2 cup all-purpose flour, 1/4 cup cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. In a separate bowl whisk the egg with 1/2 cup buttermilk and 1/4 cup milk until smooth. Combine wet into dry and whisk until just blended; the batter should be thick but pourable. If too thick, thin with up to 1-2 tbsp milk.
Breading station
Place panko (and optional fine breadcrumbs) in a shallow dish. Keep the dredge flour mix and batter in separate bowls. Heat vegetable oil in a deep pot or heavy skillet to 350°F (175°C). There should be about 1.5–2 inches of oil for frying.
Coat and fry
Working in batches (do not overcrowd), dredge a few onion rings in the flour-cornstarch mixture, dip into the batter, then press into the panko to coat completely. Gently shake off excess and carefully lower into hot oil using a slotted spoon or spider. Fry 2–3 minutes per side, or until golden brown and crisp. Maintain oil temperature 350°F; adjust heat between batches. Remove to a wire rack set over a baking sheet or paper towel-lined plate and season immediately with a light sprinkle of salt.
Keep warm
If making multiple batches, keep finished rings in a 200°F (95°C) oven on the rack to stay warm and crisp while you finish frying remaining rings.
Zesty Ranch Dressing
In a small bowl combine mayonnaise, sour cream and buttermilk (or milk). Whisk until smooth.
Stir in chopped chives and parsley, garlic powder, onion powder, lemon juice, hot sauce (if using), salt, and pepper. Taste and adjust seasoning or thickness (add more buttermilk for thinner).
Refrigerate at least 15 minutes to let flavors meld. Serve chilled alongside hot onion rings.