Making onion rings at home is SUPER easy. It’s much more fool-proof than when I made sweet potato fries (<–Even though I eventually found a way!).
I’ve been munching on a lot of onion rings lately and I blame it entirely on my girlfriend. Well…I do take some blame too, but they really are delicious. A crunchy, warm onion ring fried to a deep golden brown. Dip it with some ranch and ketchup, how can you say no?
If you’re even reading this, you’ve probably eaten a ton of fast food onion rings. You also probably know the joy of finding that lone onion ring in a carton of fries. It’s like finding buried treasure, but I bet those were intentionally added to get you hooked :).
One mind-blowing onion ring experience I had was in Oregon at Burgerville. They have these thick-cut rings made from seasonal Walla Walla onions. They’re sweet onions, and the rings themselves were thick and juicy–I’ve never had anything like it!
Don’t let the pan fool you–these are not baked onion rings, ha! I rested them hot out of the fryer on paper towels on these aluminum half sheets.
Here’s how to fry up your own:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 2 tablespoons instant mashed potato flakes
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 cup cold club soda
- 2-3 cups panko breadcrumbs (I kept needing to add more)
- 1 large onion, or 2 medium onions, cut into rings
- neutral oil for frying
- Cut onions into rings. ¼" works well, but you can go slightly thicker.
- Combine flour, cornstarch, potato flakes, cayenne, and salt in a pan.
- Add club soda and mix until dissolved. Don't worry about over-mixing, but don't spend forever trying to making it completely smooth. Prep a second pan with panko breadcrumbs with one fork for each pan and heat about ~1" of oil in a pot to 350F.
- Dip a ring into the batter and make sure rings are completely covered inside and out, the drop into the pan of breadcrumbs.
- Now use the dry fork to cover the ring completely, and then repeat with the remaining rings.
- Fry the rings in 350F, working in batches. About 2-3 minutes per batch until golden brown.
- Remove from the oil to a rack or a bed of paper towels and season with some salt while hot.