What is your vice? Mine is always crispy onion rings. These swoon-worthy onion rings allow you to satisfy that pub-menu craving right at home.
Onion rings may seem “out of your league” because pan-frying can be feel extra difficult. I promise you these are easy leaving you with an onion that is soft enough to bite though without pulling out of the crispy shell.
I came up with this recipe while I have trying to successfully fulfill my pregnancy cravings two years ago, I’m excited to finally share it with you! My favorite style is using breadcrumbs and cornmeal rather than a tempura-type batter. I hope you love them as much as I do.
- 2 Medium Onions (will make approx. 20 rings)
- 1 cup Flour
- 1 cup Whole Milk
- 1 Egg
- 1 cup Breadcrumbs
- ⅓ cup Cornmeal
- ⅓ cup Garlic Salt
- 1 Quart Canola Oil (or vegetable oil)
- Peal and cut your onion rings. They should be between ¼ and ½ inch thick. Set them aside.
- Build your dredging station. Starting by adding the flour to a bowl. Then prepare the other two dipping bowls.
- In a bowl, whisk your egg and milk together until combined.
- In another bowl, combine your breadcrumbs, cornmeal and garlic salt. Stir until evenly distributed.
- Grab your onions and set up your dredge station. 1. Onions2. Flour3. Milk/Egg Mixture4. Breadcrumb Mixture
- In a dutch oven or deep pan, preheat up your oil to 365F. Set up a rack to lay your onion rings on after they are done. This will keep them crispy all the way around.
- Dredge your onion rings. Dip your onion in the flour and cover the entire ring. Make sure to shake off the excess flour otherwise it will create a bubble.
- Then dip your floured onion ring into the your milk/egg mixture, making sure the entire ring is submerged.
- Let the milk/egg mixture drip off and then cover your onion ring with the breadcrumb mixture, making sure to coat the entire onion.
- Repeat will all of your onion rings making sure they are all dredged before pan-frying them. The pan-frying will go quickly so you want to have all of your onion rings ready to go.
- Once your oil heats to 365F carefully drop in 3-4 onion rings at a time. It will take about 3 minutes to cook, make sure to flip about 2 minutes in. You might need to let the oil come back up to 365F between each batch.
- Take them out and rest on the rack. While they are still hot, fresh out of the oil sprinkle salt on top.
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