Homemade Onion Rings

I’m addicted to onion rings. And I’m picky about them. I’m picking about the coating. It has to be light and crunchy and it has to stick to every inch of the onion. And I’m picky about the onion. Each bite has to be ‘clean’.

Course Side

Cuisine American

Keyword onion rings

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 472kcal

Author Based on a recipe from Valierie Bertinelli

Equipment

Ingredients

For the onion rings

2 large sweet onions cut into 1/2" rings, rings separated
½ cup all-purpose flour
Vegetable oil for frying
1 teaspoon Kosher salt

For the batter

2 cups all-purpose flour
½ cup cornstarch
2 teaspoons paprika
1 teaspoon cayenne substitute Creole seasoning for something a little different
1 teaspoon lime zest
1 ½ teaspoons Kosher salt
1 ½ cups milk
1 cup club soda chilled
1 large egg

Instructions

For the onion rings

Place the rings into a large bowl.
Add the flour and salt and toss to coat.
Let sit for 15 minutes.

For the batter

Heat 3" of oil to 365 F in a deep fryer or Dutch oven.
Whisk together the batter ingredients until smooth.
Working in batches, dip the onions into the batter and coat completely.
Fry until golden brown, 2-3 minutes per side, flipping once. Do not over-crowd the fryer.
Transfer to a wire rack and sprinkle with salt.

Notes

For a twist, use red onions.

Nutrition