Crispy Onion Rings
Classic homemade fried onion rings feature thick onion slices coated in flour, egg wash, and crunchy panko breadcrumbs, then fried to golden perfection. Ready in just 15 minutes, they make a crispy, flavorful side dish or snack reminiscent of diner favorites.
Equipment
- 3 Small Mixing Bowls
- Small Saucepan (to hold 2 inches of oil)
- Deep Fry Thermometer
- Slotted Spoon or Spider Strainer
- Paper Towels (for draining)
Ingredients
- 1 large onion peeled and sliced into half-inch thick rings
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup milk
- 1 cup panko bread crumbs
- Vegetable oil enough for deep frying (about 2 inches in depth)
- Salt for seasoning (optional)
Instructions
- Prepare Your Breading Stations: Set up three separate shallow bowls. Place the flour in the first bowl. In the second bowl, beat together the eggs and milk until well combined. Pour the panko bread crumbs into the third bowl.
- Coat the Onion Rings: Take each onion ring and first dredge it thoroughly in the flour, making sure it is evenly coated. Next, dip the floured onion ring into the egg and milk mixture, allowing any excess to drip off. Finally, press the onion ring into the panko bread crumbs until fully covered. Set the breaded rings aside on a clean plate.
- Heat the Oil: Pour vegetable oil into a small saucepan, filling it about two inches deep. Heat the oil over medium heat until it reaches 375°F (190°C). Use a deep fry thermometer to check the temperature for consistent frying.
- Fry the Onion Rings: Carefully place the coated onion rings into the hot oil in small batches, being careful not to overcrowd the pan. Fry each side for approximately 2 to 3 minutes, or until they turn a rich golden brown. Use a slotted spoon or spider strainer to flip and remove the rings.
- Drain and Season: Transfer the fried onion rings to a plate lined with paper towels to absorb excess oil. While still hot, sprinkle with salt if desired to enhance flavor and maintain crispiness.
- Serve and Enjoy: Serve your crispy homemade onion rings immediately with your preferred dipping sauce, such as ranch or ketchup, for a delicious treat.
Notes
- For extra crunch, you can double-dip the onion rings by repeating the egg and panko coating step before frying.
- Make sure the oil temperature stays consistent around 375°F to prevent soggy or burnt onion rings. Adjust heat as necessary.
- Use a neutral oil with a high smoke point like vegetable or canola oil for the best frying results.
- Leftover onion rings are best enjoyed fresh but can be reheated in a hot oven or air fryer to regain crispiness.
- If you prefer a gluten-free version, substitute the flour and panko with gluten-free alternatives.
