Onion rings are a very popular snack food. You can find them in pretty much any fast food restaurant. And although these are not very complicated to make, it can be hard to get them perfectly crispy when you're cooking them at home.
Not to worry though, we got you covered! The following recipe will ensure that your onion rings come out perfectly crispy every single time.
Now, you may be wondering what kind of onion is best when making onion rings. This recipe is so good, that you can really use pretty much any variety, just go for it. Having said that, in our humble opinion, either a standard yellow onion, or a white onion is what we prefer. For some reason, both of these seem to result in a more crispy, tasty onion rings than other varieties.
Once you try these extra crispy onion rings, you will never need to search for another recipe. They are perfect appetizers for any occasion!
When it comes to nutritional information for cinnamon rolls, keep in mind it can differ depending on the ingredients you are working with for this specific recipe.
Start by cutting the onions into rings about ¼ of an inch thick, separating them from each other. This recipe works best with the big and medium sized rings.
The next step is to prepare the breading by combining the flour, the baking powder, the salt and the paprika. You can replace the paprika with chili powder, or omit it completely if you don’t have it on hand. Mix well and coat each onion ring with the mix before shaking to remove excess flour.
Next, in another bowl, we combine the milk, the pepper, and the egg and beat until well combined. Add the remaining flour mixture and stir until no lumps remain. Coat each onion ring in this mixture as well and then coat in breadcrumbs.
The final step is to fry in a fryer or in a pot with enough oil to cover the onion rings. I recommend adding about 3-4 onion rings at a time so that it is less likely that they burn. Once ready, pat dry with some paper towels to get rid of the excess oil.
Ingredients
Directions
Start by cutting the onions into rings about ¼ of an inch thick, separating them from each other. This recipe works best with the big and medium sized rings.
The next step is to prepare the breading by combining the flour, the baking powder, the salt and the paprika. You can replace the paprika with chili powder, or omit it completely if you don’t have it on hand. Mix well and coat each onion ring with the mix before shaking to remove excess flour.
Next, in another bowl, we combine the milk, the pepper, and the egg and beat until well combined. Add the remaining flour mixture and stir until no lumps remain. Coat each onion ring in this mixture as well and then coat in breadcrumbs.
The final step is to fry in a fryer or in a pot with enough oil to cover the onion rings. I recommend adding about 3-4 onion rings at a time so that it is less likely that they burn. Once ready, pat dry with some paper towels to get rid of the excess oil.
