Onion Rings Recipe
Though the exact origin of onion rings is unknown, many believe the concept originated in the U.S. in the early 1900s. One of the first published onion ring recipes appeared in the 1933 edition of The New York Times Magazine. Over the years, onion rings have become a popular dish in various countries, especially in American cuisine.
Equipment
- Deep frying pan or deep fryer
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels
- Sharp knife
- Tongs
Ingredients
- 2 large onions (preferably yellow or white)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup cold milk
- 1 egg
- 1 cup breadcrumbs or panko crumbs (for extra crunch)
- 1 tsp paprika (optional, for added flavor)
- Oil for frying (vegetable or canola oil)
Instructions
- Start by peeling the onions and slicing them into ¼-inch thick rings. Carefully separate the rings from each other and set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together the milk and egg until well combined. Gradually add the dry ingredients into the milk-egg mixture, whisking until smooth. If you want a spiced flavor, add a teaspoon of paprika to the batter.
- Place breadcrumbs or panko crumbs in another shallow dish. Dip each onion ring into the batter, making sure it is evenly coated, then immediately dip it into the breadcrumbs to give it that crispy outer layer.
- In a deep frying pan, heat about 2 inches of oil to 350°F (180°C). If you have a deep fryer, set it to the same temperature.
- Once the oil is hot, carefully place the onion rings in the oil, making sure not to overcrowd the pan. Fry for 2-3 minutes, flipping halfway through, until they turn golden brown.
- Using a slotted spoon, remove the onion rings and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce, like ketchup, ranch, or a zesty aioli.