These onion rings are designed for maximum crunch and flavor. We’re using a double-dip method and a blend of seasonings to ensure they’re irresistible.
Ingredients:
- For the Onions:
- 2 large yellow or white onions
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Wet Batter:
- 1 cup all-purpose flour
- 1 cup cold club soda or sparkling water (for extra crispiness)
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper(Optional for a little kick)
- 1/2 teaspoon onion powder
- 1/2 Teaspoon dried oregano
- For the Dry Coating:
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For Frying:
- Vegetable oil (enough to submerge the onion rings)
Instructions:
- Prepare the Onions:
- Peel the onions and slice them into 1/2-inch thick rings.
- Gently separate the rings.
- Place the 1 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper into a bowl. Lightly dust all of the onion rings with this mixture.
- Make the Wet Batter:
- In a medium bowl, whisk together the 1 cup of flour, cold club soda/sparkling water, egg, garlic powder, paprika, cayenne pepper (if using), onion powder, and oregano until smooth.
- Prepare the Dry Coating:
- In a separate shallow dish, combine the panko breadcrumbs, 1/2 cup of flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Coat the Onion Rings:
- Dip each onion ring into the wet batter, ensuring it’s fully coated.
- Immediately transfer the battered onion ring to the panko breadcrumb mixture and coat thoroughly, pressing gently to adhere.
- Place the coated onion rings onto a plate or baking sheet.
- Fry the Onion Rings:
- Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat (around 350°F/175°C).
- Carefully place the coated onion rings into the hot oil, a few at a time, avoiding overcrowding.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the onion rings with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Serve:
- Serve the onion rings immediately while they’re hot and crispy.
- Enjoy them with your favorite dipping sauces, such as ketchup, ranch dressing, or a spicy aioli.
Tips for Extra Crispiness:
- Cold Club Soda/Sparkling Water: The carbonation in cold club soda or sparkling water helps create a light and crispy batter.
- Panko Breadcrumbs: Panko breadcrumbs provide a coarser texture and extra crunch compared to regular breadcrumbs.
- Hot Oil: Ensure the oil is hot enough before frying to prevent the onion rings from absorbing too much oil.
- Don’t Overcrowd: Frying too many onion rings at once will lower the oil temperature and result in soggy rings.
- Wire Rack: Using a wire rack to drain the fried onion rings allows air to circulate, keeping them crispy.
Enjoy your delicious Vgr onion rings!