Homemade Onion Rings are just as tasty as ordering them at a restaurant. Here’s how to make the best crispy crunchy onion rings at home.
Onion rings always seem like an appetizer you’re only able to have at a restaurant, but they can be made at home, just like our Air Fryer Blooming Onion. These homemade onion rings will make you a believer in frying your own appetizers.
They’re perfectly crispy and tasty without any of that sad, soggy coating.
What kind of onions should you use?
White, sweet, or yellow onions are the best choice for onion rings. White onions are definitely more powerful in flavor, so lean towards a yellow or sweet onion for a more subtle flavor.
Vidalia onions are sweeter, which works really well with the coating. They also have a sweeter flavor when cooked rather than tasting like raw onion which might not be appealing for all audiences.
How thick should you cut the onion slices?
Cutting the onion slices thinly is the key to avoiding soggy onions and keeping the breading crispy. Shoot for cutting the rings about a quarter of an inch thick. This will allow for the onions to cook faster.
This is helpful in two ways – the first being you’ll be able to fry all of the rings faster. The next is that the onion will spend less time in the oil so it shouldn’t take on as much oil as it would if it had to cook longer.
Thicker slices have a tendency to be a little more soggy after they release some of their liquid and oil.
Should you dip the onion rings in the breadcrumbs?
To get an even coating and to avoid clumping the breadcrumbs more, try sprinkling the breadcrumbs over the onion ring rather than dipping it into the breadcrumbs.
This will allow for an even coating on all of the onion surfaces. This also helps avoid getting too much of the batter onto the breadcrumbs which makes it harder to stick to the onion ring itself.
How do you keep them warm while you fry the rest?
There are two great ways to keep the onion rings warm while frying the rest of the batch. The first is to prepare a plate with aluminum foil over it. That will allow you to keep the heat in when you’re working in quick batches.
The next is to heat your oven to 200°F and to put the onion rings on a baking sheet. Keeping them in the oven while you continue to fry allows them to stay warm and is a great option if you’re serving them to a crowd later on. It also helps them stay crispier.
If you use smaller cut rings, this will keep the coating crispy as well.Print
- 2 onions, sliced in ¼” rounds
- 1 cup flour
- 1 tsp. paprika
- 1 tsp. salt
- ½ tsp. pepper
- 1 cup milk
- 1 egg
- 1 tsp. baking powder
- 1 cup panko breadcrumbs
- Neutral oil, to fry
- In a shallow bowl, add 1 cup of flour, paprika, salt, and pepper. Remove ½ cup of this mixture and set aside.
- In a large bowl, add milk, egg, baking powder, and the remaining ½ cup of flour mixture. Whisk to combine.
- Set aside another shallow bowl or plate and your panko breadcrumbs in a measuring cup. It’s easiest to pour the breadcrumbs over the plate onto the onion ring rather than dipping it for good coverage.
- Start heating your oil of choice in a saucepan or stock pot using enough to allow for the rings to float in 2-3 inches of oil. Use a digital thermometer to make sure the oil reaches a temperature of around 350°F.
- Prepare your onion rings for frying by first dipping one in the flour mixture, then the egg mixture, then pour some panko breadcrumbs evenly on all sides of the surface. Set aside in one even layer on paper towels or plates until ready to fry. Continue until all rings are ready to be fried.
- Once the oil has reached the correct temperature, carefully add a few rings to the oil being sure to not crowd the pan. Cook on both sides until golden brown, 1 – 2 minutes on each side. Remove from the oil and add to a plate covered in aluminum foil to keep warm. Finish frying the rest of the prepared onion rings and serve warm.