Making Crispy Onion Rings57 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This recipe for onion rings is so easy and so amazingly crispy, you can now make up for all those years of deep-fried denial by making these at home.” - by Chef John
Original recipe yields 8 servings
- Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
- Place panko bread crumbs in a shallow bowl.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
- Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
- Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
- Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.
Amount Per Serving (8 total)
- 179 cal
- 6.5 g
- 32.5 g
Based on a 2,000 calorie diet
Reviews (57)Rate This Recipe
"Just made these! I was convinced that even though he claimed the crunch was the real thing, there must be some sort of enhancement going on, but they really were just as beautiful and as crunchy as th..." See moree ones in the video. One thing; they took far less time to cook than the recipe indicated. Probably about half the time. Next time, I'll try cutting them a bit thicker, too, as I don't think an onion ring with a little substance left in the onion is a bad thing. Also, as crunchy as these stay, you could probably take the time to make a big batch of them for a larger group and keep them warm in the oven until they were all done with no effect on the quality."
"I've made this twice now. First time followed the recipe exactly and it was delicious! The second time, used beer instead of club soda, cut the onions thicker, and didn't use any bread crumbs - just..." See more the batter.... and they were slap yo' momma good!"
"Crispy - Crunchy goodness. I didn't watch the video before making these and I should have. The first few that I made the batter was really thin and didn't adhere well. In the video, Chef John say..." See mores to let the batter sit for a bit and let the potato flakes hydrate and the batter thickens up. Make plenty - everyone will want more. Enjoy!"
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