Crispy Onion Rings are golden, extra crunchy, and make for the perfect appetizer. Tastes restaurant-quality, but are so easy to rustle up from scratch!
Aside from this tasty appetizer, take care of your take-out cravings with my Wendy’s Chili Copycat Recipe, Chick-Fil-A Chicken Nuggets Copycat Recipe, and Cheesecake Factory Avocado Egg Rolls Copycat Recipe!
Old Fashioned Crispy Onion Rings
What kind of onions to use?
Use yellow or white kind for this recipe. Yellow ones are less pungent than white, so keep that in mind if you’re serving guests who don’t like too strong onion flavors.
I prefer using the sweeter varieties for mine, such as Walla Walla, Vidalia, and Maui. Also, pay attention to the shape as well. In general, the flatter ones are sweeter than round-shaped kinds.
How to cut the onion?
- Remove stem and root.
- Then, carefully cut a thin slice off one end. This will stabilize it while cutting.
- Next, slice crosswise with the flat side down.
- Cut into your desired thickness.
What is the batter made of?
For the batter, please prepare the following ingredients:
- Flour: it helps the coating adhere to the rings.
- Baking powder: this makes our batter lighter and crispier.
- Eggs and milk: lightly whisk together before dipping.
- Panko: our final coating for the ultimate crunchiness.
- Paprika: adds a mild spice and fantastic color.
- Garlic powder and onion powder: this seasoning duo makes the dish more delicious!
- Salt: brightens up all the flavors and seasons of the dish.
How to make crispy fried onion rings?
- Heat your oil in a heavy-bottomed pan or deep-fryer. Use a thermometer to ensure that it’s at 365 degrees F. If the oil temperature is too low, then the batter will just absorb the oil instead of crisping up.
- Mix your flour, seasonings, and baking powder, then dredge your rings until coated. Remove slices and set aside.
- Next, whisk your milk and egg into the remaining flour to make the batter. Dip your rings. Drain on a wire rack until it stops dripping.
- Coat each slice completely with panko.
- Fry until golden.
- Remove excess oil with paper towels or on a wire rack.
- Lastly, finish with seasoning salt and serve hot.
How do you keep the batter from falling off onion rings?
Use cold batter. Also, it is important to avoid any excess flour on the slices. Don’t forget to use hot oil at the right temperature as well.
Can I bake them instead?
Absolutely. You can bake the rings as well for a healthier alternative.
- Start by heating your oven to 425F.
- Spray your baking sheet with non-stick spray or parchment paper.
- Follow the steps for the batter and panko coating.
- Then, spray the rings with cooking spray for even browning and crispiness.
- Bake for around 10 minutes, flip, and bake for another 5 minutes.
- Serve immediately.
Can I freeze battered onion rings?
Yes. Cool them completely, and drain off as much of the oil as possible. You can keep these up to 5 days in an airtight container or longer if frozen. Reheat in a 375F oven until hot. However, these are definitely best enjoyed fresh off the fryer!
How to serve onion rings?
They can be served as an appetizer by dipping them into the desired dipping sauce, like ketchup, tartar sauce, tzatziki sauce, McDonald’s Big Mac sauce, Chipotle Sauce, or Honey Mustard Sauce. Sprinkle them with some chili powder or spicy seasoned salt for heat!
More crispy appetizers:
- Fried Cheese Sticks
- Oven-Baked Chicken Tenders
- Baked Parmesan Zucchini Fries
- Oven Roasted Sweet Potato Fries
- Crispy Boneless Chicken Wings
- Use a candy thermometer to achieve precise temperature.
- Don’t overcrowd the deep-fryer so each one gets evenly crispy.
- Instead of plain breadcrumbs, you can also use seasoned Italian-style breadcrumbs.
- Use other seasonings like Cajun or Creole mixes.
Crispy Onion Rings
- 3 large onions (cut into 1/4-inch slices)
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 teaspoon garlic powder
- 1 1/4 teaspoons salt
- 2 eggs
- 1 1/2 cups milk (or as needed)
- 1 1/2 cup panko bread crumbs
- 1/4 teaspoon salt
- 5 cups oil for frying (or as needed)
- Peel and cut the onions into rings, carefully separate them, set aside.
- In a medium bowl, stir together the flour, baking powder, onion powder, garlic powder, paprika, and salt.
- Dip the onion slices into the flour mixture until they are all coated and set aside on a cutting board.
- Next, using a fork, whisk the egg and milk into the flour mixture.
- Add the Panko breadcrumbs to a shallow dish, set aside.
- Dip the floured rings into the batter to fully coat, place on a wire rack to drain until the batter stops dripping.
- Heat the oil in a deep-fryer or large pan to 365 degrees F.
- Dip the onion rings one at a time into the Panko crumbs, getting the crumbs all over the ring to coat.
- Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Drain excess oil by placing them on the wire rack after frying.
- Season with salt if needed, and serve.