There is something irresistible about a basket of crispy onion rings. With their golden, crunchy coating and tender onion center, they are the perfect side for burgers, sandwiches, or even just a snack with a good dipping sauce. This version is surprisingly easy to make at home. Serve them up with a batch of homemade fry sauce for an over-the-top appetizer!
Why Buttermilk Works for Onion Rings
Buttermilk plays an important role in the coating. It helps the flour mixture cling to the onion rings while also adding a subtle tang that balances the sweetness of the onion. As they fry, the buttermilk coating creates a light, crisp texture that holds up well to dipping sauces. It also helps prevent the coating from sliding off during frying.
Choosing the Best Onion
Sweet onions and yellow onions both work well for this recipe. Sweet onions tend to have a milder flavor and become slightly sweeter when fried. Yellow onions offer a little more bite and a deeper onion flavor. Either option will produce delicious results. When slicing the onions, aim for rings about ½ inch thick. This thickness allows the onion to soften while the outside becomes crisp.
Tips for the Crispiest Onion Rings
- Keep the oil temperature close to 375°F so the coating cooks quickly and becomes crisp.
- Fry the onion rings in small batches. Overcrowding the pan lowers the oil temperature and can lead to soggy coating.
- Let the onion rings drain on paper towels immediately after frying to remove excess oil.
- Serve them right away while they are still hot and crunchy.
Storage Tips
Onion rings are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, place them on a baking sheet and warm them in a 400°F oven for about 5-8 minutes. This helps restore some of the crispiness. Avoid microwaving, as it will make the coating soft.
Onion Rings
Ingredients
- 1 cup buttermilk, room temperature
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 large onion, sweet or yellow
- Vegetable oil, for frying
- Fry sauce, for dipping
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Add the buttermilk to a medium bowl.
- In a separate medium bowl, whisk together the flour, garlic powder, kosher salt, and black pepper.
- Slice the onion into ½-inch rings, separating each ring.
- Dip each onion ring into the buttermilk, then coat it in the flour mixture. Place the coated rings onto the prepared baking sheet. Repeat with the remaining onion rings.
Frying
- Fill a large pot or Dutch oven with 1-2 inches of vegetable oil, or enough to fully submerge the onion rings. Heat the oil over medium heat until it reaches 375°F.
- While the oil heats, line a baking sheet with paper towels.
- Fry the onion rings in small batches, about 2-3 at a time, for about 3 minutes, flipping halfway through, until golden brown.
- Using a slotted spoon, remove the onion rings and place them on the paper towel-lined baking sheet to drain.
- Repeat with the remaining onion rings.
- Serve hot with fry sauce, ketchup, or ranch dressing.
This recipe was inspired by Onion Rings Recipe on iamhomesteader.com
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