Onion rings is one of the popular appetizers usually served at famous fast food restaurants all over the world. They are made with onions, batter, and a dredge made with flour and breadcrumbs. They are commonly deep fried in a hot oil. There are many ways of preparing onion rings, the most challenging part is how to make them crispy, floppy and tasty. This recipe is simple and tested by our family. We traditionally prepare these on Thanksgiving and other special occasions. Believe it or not, every single bite is crunchy and full of flavor.
Different types of onions can be used such as white, yellow, or even Spanish onions. However, large white onions are preferred in this recipe. Spanish onions are smoother, and you will find them difficult to dredge and coat with the batter. Also, slice the onions into 1/2 an inch thick slices, and ensure not to break them to create a good outcome.
When deep frying, always check the temperature of cooking oil. Use a thermometer if you have one and maintain the temperature at about 380 degrees F. Oil that is too hot, will burn them and create a bitter taste. Otherwise, everything is straightforward. It is simple and easy. This is absolutely one of my favorite snacks.
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- 2 large white onions
- 1 cup all purpose flour
- 1 raw egg
- 1/2 tsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- ground pepper to taste
- 1 cup milk
- 2 tbsp white vinegar
- 1/2 cup cornstarch
- 2 cups panko Breadcrumbs
- 2 tsp cayenne pepper
- vegetable oil
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- Servings: 3-4
- Time: 50 minutes
- Level: Easy
- Cuisine: American
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- In a bowl, combine milk and vinegar. Stir and let stand for at least 5 minutes.
- Meanwhile, peel and slice onions into rings about 1/2 inch thick. Set aside.
- In separate bowl, combine flour, baking powder, garlic powder, salt and pepper. Whisk until well combined. Add the egg and milk mixture. Whisk until smooth batter.
- In separate bowl combine breadcrumbs and cayenne pepper. Mix until combined. In another bowl, put in the cornstarch.
- Dredge onion rings into bowl of cornstarch. Dip the onion into the batter and drain excess batter off. Coat into a bowl of breadcrumbs. Shake it to coat well. (We used different tongs in each bowl for convenience.)
- Drop onion rings into a hot oil about 380 degrees F and fry them in batches until lightly golden brown. You may flip the onion rings to cook them evenly.
- Set aside in bowl lined with paper towel.
- Serve and enjoy!
