Focused recipe
Onion Rings
Crispy golden onion rings coated in a light batter and panko breadcrumbs, then deep-fried to perfection. Perfect as a snack or side dish.
American Updated 2/26/2011
Ingredients
Measured from the catalog payload.
- 1 piece yellow onion sliced
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 piece egg beaten
- 1 cup milk
- 1 cup panko bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups cooking oil
Instructions
10 cooking steps
- Break up the onion slices into individual rings and set aside.
- In a small bowl, combine the flour, baking powder, and salt, mixing well.
- Dredge the onion rings in the flour mixture and set aside.
- Prepare the batter by adding the egg and milk to the remaining flour mixture and whisking until smooth.
- Dip the floured onion rings into the batter, allowing excess batter to drip off.
- Place the breadcrumbs in a plastic bag or container and add the battered onion rings, shaking gently to coat evenly.
- Heat a deep pot or fryer with cooking oil to 350-375°F (175-190°C).
- Deep-fry the onion rings in batches until golden brown, approximately 2 minutes per batch.
- Remove the onion rings from the oil using tongs or a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
- Transfer to a serving plate and serve immediately while hot and crispy.
Catalog details
Useful for browsing and sync.
Vegetable No tags Public recipe Revision 1
Recipe notes
- Maintain oil temperature at 350-375°F (175-190°C) for best results; too low and rings will be greasy, too high and they will burn.
- Work in small batches to avoid crowding the pot, which lowers oil temperature.
- For extra flavor, add a pinch of cayenne pepper or garlic powder to the flour mixture.
Storage notes
- Best consumed immediately while crispy.
- Leftovers can be refrigerated for up to 2 days and reheated in a 400°F (200°C) oven for 5-10 minutes to restore crispness.