Crispy Onion Rings
Sweet onions are in season now and I can think of no better way to enjoy their wholesome goodness than by battering and deep frying them. Extra crispy onions rings are what the doctor ordered! (Not my doctor, but surely some doctor at some point in history? Or a dentist?)
This recipe is adapted from my pal Larry’s recipe for “Really, really, really crispy onion rings. Really”. The only change I made (really) was to omit 2 tablespoons of instant mashed potatoes from the batter, for no reason other than that I don’t usually have them on hand. The result is still really, really crispy onion rings so I’m going ahead and calling this one a win.
Even if you can’t find sweet onions such as Walla Walla, 1015, or Vidalia, you can still make delicious onion rings. When choosing onions, looks for those that are more UFO-shaped than Earth-shaped. Flatter onions are generally sweeter.
And to minimize crying when you slice them into rings, put them in the refrigerator for a few hours (or days) first. I know that people say you shouldn’t refrigerate onions, but that’s the only reliable way I’ve ever found to make a difference in the tear gas. Onions rings can be served with ketchup, but I like them plain best (well, really I mean sprinkled with some spicy seasoned salt). They are also pretty damn good when dipped in tartar sauce, which would then necessitate making some of my extra crispy fish and chips, of course!
Onion Rings How-to Video
Crispy Onion Rings Recipe – Printable!
PrintCrispy Onion Rings
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- big pinch cayenne pepper
- several shakes black pepper
- 1 cup cold club soda
- 2–3 cups Panko bread crumbs (this is important!)
- 2 large sweet onions
- 2–3 cups vegetable oil for frying
- fine salt
Instructions
- Whisk together flour, cornstarch, spices, club soda until smooth. Refrigerate 10 minutes.
- Meanwhile spread Panko in a shallow bowl and cut onions into thick 3/4″ rings.
- Heat oil to 350ºF
- Stir batter once more, thinning with additional water if necessary (should be a little thicker than pancake batter) and use a fork to dip onion rings into batter.
- Let excess drip off, then coat in Panko.
- Fry onion rings 2-3 minutes until golden.
- Drain on paper, sprinkle with salt, serve hot.
They are krazy-krispy!
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These look SO good! Thanks for sharing! : )
I found that if you just refrigerate onions for an hour or so before using, it doesn’t harm them. I think the problem is if you store them in the fridge and the moisture eventually gets to them. One of the Two Fat Ladies (the one who didn’t drive the cycle) claimed that if you just avoided not cutting through the pigtail stem you would never tear up. That might be true for English onions, but I found it only works about 75% of the time for American onions. As often as I cook with onions that’s not good enough (besides NOBODY want to hear me break into that ? and the Mysterians song ever). The one it-works-everytime method I found is to place a small fan on the counter perpendicular to you so that it blows the tear gas down wind. I have a cheap 8″ fan that lives on the shelf next to my countertop.
Hmmmm. I heard the opposite! That if you avoid cutting through the root end, there would be less fumes. That seems to help, but maybe it’s all an illusion after all.
The fan would be a sure-fire solution, though!
What do you do with the oil after you fry something? How many days (if any) can you just put a lid on it and use it the next day to fry something?
Hey Darren!
Yes, you can let the oil cool then cover it and use it again within a few days. Or you can cool it, then strain into a jar and refrigerate it if you want to use it much later. I don’t recommend sing oil more than 3 times total for deep frying.
Here’s a good dipping recipe for onion rings:
1/2 cup mayo
A couple of shakes of Cajun seasoning
A couple of glues of Louisiana hot sauce.
Mix well, and dip away.
Glugs! I meant glugs! Damn you Otto Korrekt!
Thank you! That sounds perfect.
You have to make a lollipop pop medibles recipe video now! Lol
Now that’s just shot onion rings waaay up the nom-nom scorecard! Going to do this, DEFINTELY, (if I remember), this weekend! Cheers!
I hope you remember, Kevin! And then also remember to send me a picture of them! 🙂
I think club soda is what you use for making tempura, so it makes total sense that it would make for a nice crispy crust with the panko. When are you having me over for onion rings?
Also, I am SO stealing “Otto Korrekt” from here on out!
Yes, you’re totally right! And chilling it helps, too. I’ve seen tempura recipes with ice cubes in them, even, to keep it really cold.
Next time you’re over, it’s a fried food fiesta!
We’ll be doing it only because the baby wants it!
I just made these, and they are by far THE BEST onion rings I have ever had!!
Thanks Hilah!
I had a craving for onion rings today and came across this again and realized I had all the ingredients. I just made them and they are AWESOME. My hubby said they’re the best he’s ever had 🙂
So happy to hear, Molly! I love it when that happens.
Omigosh! Dis woman is hilarious!!!!!!!!!! You have to make a recipe for onion ring’s dip!
Looks so good!!! I’ll definitely try to make that! Just wondering – if the ingredients for the batter is the same as the one to make fish n chips? and how long it will last for to put the batter in the frig? Coz I’m thinking of getting it ready in the afternoon and come home at night and start frying stuff..
Hi Winnie!
You’re right the batter is very similar to fish and chips batter. You could definitely mix up the batter ahead of time and refrigerate it until you’re ready, or just mix up the dry ingredients ahead of time, then add the liquid when you get home and let it sit 10 minutes while you cut the onion rings. Either way!
Thanks Hilah! I made fish and chips with your recipe as one of the dishes last night for my husband’s birthday and he lovessssssssss it!!!
You are awesome.