My friend made these tasty onion rings during our gathering and they were easily devoured in no time. I absolutely did not want to miss the recipe, so I asked her for the recipe. Here it is, a recipe for perfectly golden light crispy onion rings with no greasy mess. This recipe will ensure that your onion rings come out perfectly crispy every time.
Tips on Making Onion Rings
1. Choosing onions
You can use any onion variety you want, it depends on your taste and availability. In my opinion, sweet onions and yellow onions are great for making fried food. When they are cooked, the spicy flavor fade and you are left with sweet brown onion.
As the name itself suggest, the onions are supposed to be round. So, we need to chop them down horizontally to create the rings. Cut them in 1/4 – 1/2 inch round rings. Do not cut them thicker than 1/2 inch because thicker onion rings will need more time in the oil to cook. Once your onions are all cut up. separate out the layers with your hand. Be sure to choose big sized onions for more layers.
2. Use carbonated beverage for light batter
You must be wondering why some onion rings recipes use carbonated beverages in their batter. Carbonated beverages are regularly used in onion rings recipe because they add airiness to the crust and create lighter and crispier batter. Some recipes use beer in their recipe, but the beer can leave a hint of taste. Therefore, sparkling water or soda water are more preferred. You can also use plain water, but the crust will be thicker and heavier. Do not over mix the batter so the batter retains the airiness and do not develop gluten that makes batter gummy and soggy.
3. Make sure the batter is cold
Cold batter makes the batter stick to the onion rings while frying and ensures they fries up crisply. When the cold batter hits the oil, it prevents the flour from absorbing the oil too much and therefore resulted in a light crispy batter.
4. Season generously
Remember to add seasoning to all the layers generously, so that your onion rings will be flavor-packed and savory. Do not After the onion rings are fried, sprinkle more seasoning and salt immediately when they are still hot at the top to boost more flavor. The seasoning sticks and dissolves more rapidly when they touch hot surfaces, so the sooner you season the food, the better it tastes.
5. Coat the onion rings with flour before dipping into the batter
Dredging onion rings in flour is what makes the batter sticks to the onion. The flour is applied directly to the food to ensure that its surface is dry enough, so that the liquid binder will adhere properly.
6. Cook in batches
Overcrowding your frying pan will make the rings stick together and lower the oil’s temperature, which can result in food that’s not properly deep fried. Use wider frying pan so that you will be able to fry a lot at a single time. To avoid ending up with onion rings that are not cooked through, I recommend to separate frying the large and small onion.
7. Drain the oil well
When your onion rings have finished cooking, put the fried onion rings to paper towel to dry. However, do not leave them there too long because the excess oil and steam can escape within the shell and make the onion rings soggy.
A recipe for perfectly golden light crispy onion rings with no greasy mess.
- 2 large onions cut into 1/2 -inch round slices
- 1 1/4 cups all purpose flour (150 gr)
- 1 tbsp cornstartch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 tbsp cayenne powder
- 1 egg
- 1 cup sparkling water cold (250 ml)
- oil for frying
Separate the onion slices into rings. Set aside.
Heat the oil to 365F/185°C in a large frying pan. The oil should be enough to cover the onion rings, for about 1-inch deep oil)
In a medium bowl, stir together all purpose flour, rice flour, salt, baking powder, salt, black pepper, and cayenne powder. Dip the onion slices into the flour mixture until they are all coated. Set aside.
Whisk the egg and sparkling water into the flour mixture until well combined. Dip the floured rings into the batter to coat.
Once the oil is hot enough, deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown.
Once the rings have finished cooking remove them from the oil and lay onto paper towel to drain. Season with seasoning, and serve.