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Crispy Fried Onion Rings

Crispy Fried Onion Rings

Crispy Fried Onion Rings with a homemade burger is a meal that always meets with the approval of MOST of my family.  I have one odd ball who does not like beef burgers even when I grind the meat fresh and make them from scratch.  No accounting for some people (you know who you are).  Everyone does love the Crispy Fried Onion Rings

 

Take me to the Recipe

though so I just add a chicken breast to the burger pile and everyone is happy.  I will do a post on my homemade burger recipe that goes with these Crispy Fried Onion Rings so check back to find it!

Crispy Fried Onion Rings do fall into the “finicky but fabulous” category.  Any time you have to bread something, that is finicky to me!  Having said that, is it worth it?  Absolutely!!  There certainly are similar recipes out there in internet land but this is just my take on Crispy Fried Onion Rings.

You can use whatever kind of onion you prefer but I most often use yellow onion or a sweet onion.  I mix together the dry mix in a bowl and set it aside.  Then I peel the onion and slice it into 1/4 inch slices and separate those into individual rings.

The first step is to dredge the rings in the dry mix and set aside.  Once I get them all dredged, I add an egg and a cup or so of milk to the dry mix.  Mix it well with a whisk.  You don’t want the batter to be too thick and gummy.  You are looking for the consistency of a thin pancake batter.  When you scoop some up on a fork, it will drip through the tines.  If it is too thick, the batter won’t cover the onion evenly and you will get inconsistency frying.  Too much batter can also make the onion rings tastesgreasy instead of nice and crispy.

Before you start getting your hands all gunky, do yourself a favour and get a cookie sheet out and line it with parchment paper.  Then grab yourself a cooling rack like you would use for cooling cookies.  Put the cooling rack on top of the parchment paper.  That way, when you dunk the dredged onion into the wet flour mix, you have a place to put the onion to allow some of the batter to drip off.  At this point, it is also a good idea to mix up the panko bread crumbs and put them in a shallow bowl or casserole dish.  I like to add some salt, cayenne and granulated garlic to the panko but you can adjust the seasoning based on what you like.

After I have all of the onion rings coated in the batter, I take each ring and coat it in the panko crumb mixture and set it on a plate.  I finish coating all of the rings with the panko.  At this point, you can refrigerate the prepared rings until you are ready to use them.  If you are not going to fry the rings immediately, I would recommend that you put parchment paper between the layers of rings.  Once I am ready to fry them, I heat up my trusty T-Fal deep fryer (affiliate link on the side) to about 350F or so.

I always fry the rings in batches to ensure that the fryer doesn’t get too crowded.  If you put too many in at once, you will cause the oil temperature to plunge resulting in gross, oily, onion rings that are stuck together.  They only take a couple of minutes to fry up and I always toss a couple in first to test fry.  As you remove the rings from the fryer, place them on some paper towel to dry.  Season with some sea salt or seasoning salt and enjoy!

Crispy Fried Onion Rings

Crispy Fried Onion Rings

Course Side Dish
Cuisine Canadian
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Calories 274 kcal

Ingredients

  • 1 Onion large
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp seasoning salt
  • 1 tsp cayenne
  • 1 tbsp granulated garlic
  • 1 egg large
  • 1 cup milk 2%
  • 1 cup panko bread crumbs

Instructions

  1. Peel the onion and slice off the top and bottom of the onion.  Cut the onion into 1/4 inch slices and then separate each slice into the individual rings.

  2. Mix together the flour, baking powder, and seasoning salt.

  3. Take each onion ring and dredge it in the flour mixture and then set it aside.

  4. To the leftover flour mixture, add the egg and 3/4 of the cup of milk.  Mix well with a whisk and add more of the milk until you end up with batter with the consistency of a thin pancake batter.  When you scoop it up on a fork, it will drip through the tines.  Set aside.

  5. Get a cookie sheet and line it with parchment paper.  Then, get a cooling rack and set it on the parchment paper lined cookie sheet.

  6. Get a shallow dish and add the panko crumbs, granulated garlic, salt and cayenne.  Mix well.

  7. Take each dredged onion ring and coat it in the batter and then lay it on the cooling rack to drip off a bit.  Once you have battered all of the rings, take each ring and coat it in the panko mixture and place it on a plate.

  8. Heat the deep fryer to 350 F and once it is up to temperature, take a couple of onion rings and fry them up to assess the temp of the oil and the length of time to get the onion rings nice and golden brown.  

  9. Proceed to fry the onion rings in batches.  It should only take a few minutes per batch.  Once the batch is done, empty it out into a bowl and add salt immediately.  Complete the batches and serve immediately!  Enjoy.

Recipe Notes

The calorie count does not include the fat from frying the rings as I was unsure how much oil actually stays with the onion rings.

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