Delicate, light, crispy breading surrounds tender, sweet onion slices in these super simple (yet totally restaurant-worthy) onion rings. The secret to the best onion rings is an unexpectedly easy one—and no, it’s not to buy an industrial fryer! A long soak in buttermilk in the fridge firms up the onion slices for frying and mellows their flavor. Serve them as a game day snack, or pair with hot dogs and burgers as an alternative to French fries. Fry up these onion rings just before everyone sits down to eat; they’re best served piping hot!
What’s the secret to deep frying at home?
The best way to get golden, crispy results when frying is to cook in small batches. When a big batch is added, the temperature of the oil drops, so foods can absorb more oil and become greasy. Big batches are also more likely to stick together and cook unevenly. In this recipe, the onion rings should have enough room in each batch to be in a single layer in the pot.
How do you check the temperature of frying oil?
A probe thermometer or candy thermometer is the best tool for getting the right temperature (be sure not to use a meat thermometer, which isn’t made for high temps). If you don’t have one, let the oil heat up for about 5 to 8 minutes. Add a small piece of bread; it should brown in 40 to 50 seconds. Remember that the oil will get hotter the longer it sits on the heat. Keep checking the temperature and adjust the heat of the stove as needed.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 30 mins
Ingredients
- 2
large yellow onions, peeled
- 1 qt.
buttermilk
- 2 c.
all-purpose flour
- 3 1/2 tsp.
kosher salt, plus more for sprinkling
- 1 1/4 tsp.
baking powder
- 1 1/4 tsp.
black pepper
- 3/4 tsp.
cayenne pepper
Canola oil, for frying
Ranch dressing, for serving
Directions
- Step 1Slice the onion crosswise into 1/2-inch-thick rounds. Separate the pieces into rings and place in a 9x13-inch baking dish. Pour buttermilk evenly over the onions and toss gently to coat. Cover and chill for at least 1 hour or up to overnight.
- Step 2In a large bowl, whisk together the flour, salt, baking powder, black pepper, and cayenne pepper. Set aside.
- Step 3In a large Dutch oven, heat 2 inches of oil over medium to 375°F. Working in batches, remove onion rings from buttermilk, allowing excess to drip off. Add to the flour mixture and toss well to coat, shaking off excess. Fry onion rings, stirring occasionally, until golden brown and crisp, 2 to 3 minutes. Using a slotted spoon, transfer onion rings to a paper towel-lined baking sheet. Sprinkle onion rings with additional salt to taste. Serve hot with ranch dressing, if you like.
Tip: Onion rings are best served straight out of the fryer. You can keep them hot in a 200°F oven while finishing the remaining batches, if needed.
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