Description

Learn how to make irresistibly crispy homemade onion rings with this foolproof recipe. These golden rings feature a light, crunchy coating that stays crisp for hours, paired with sweet onion slices for the ultimate snack or side dish.

Ingredients

Scale

For the Crust:

For the Onions:
2 large sweet onions (Vidalia or Walla Walla preferred)
1 cup buttermilk
1 tbsp hot sauce (optional)
For the Dry Coating:
1.5 cups all-purpose flour
1/2 cup cornstarch
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1.5 tsp salt
1/2 tsp black pepper
For the Wet Batter:
1 cup buttermilk
1 large egg
1 tbsp hot sauce
For Frying:
4 cups neutral oil (vegetable, canola, or peanut)

Instructions

1. Prepare the Crust:

1. Prep Onions: Peel onions and slice into 1/2-inch thick rings. Separate rings and discard small center pieces.
2. First Soak: In a bowl, mix 1 cup buttermilk with hot sauce. Add onion rings, ensuring all are submerged. Let soak 30 minutes at room temperature.
3. Make Dry Mix: Whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish.
4. Make Wet Batter: In another bowl, whisk 1 cup buttermilk, egg, and hot sauce until smooth.
5. Double Coat: Remove onion rings from buttermilk soak. First dredge in dry mix, shaking off excess. Then dip in wet batter, letting excess drip off. Finally, coat again in dry mix, pressing gently to adhere.
6. Heat Oil: In a heavy pot or Dutch oven, heat oil to 375°F (190°C). Use a thermometer for accuracy.
7. Fry: Working in batches, fry rings 2-3 minutes until golden brown, flipping once. Don’t overcrowd the pot.
8. Drain: Transfer to a wire rack set over a baking sheet. Sprinkle immediately with salt.
9. Serve hot with your favorite dipping sauce.

Notes

• For extra crispiness, let coated rings rest 5 minutes before frying.
• Maintain oil temperature between 365-375°F for best results.
• Leftovers can be reheated in a 400°F oven for 5 minutes to regain crispness.