Crispy Panko-Battered Onion Rings
Experience the ultimate crunch with these Crispy Panko-Battered Onion Rings! This delightful recipe transforms simple onions into a golden, crispy snack that’s perfect for any occasion. Originally inspired by a blog post, this version has been refined to elevate the flavor and texture, ensuring each ring is perfectly crispy. The combination of a seasoned batter and the light, airy panko breading creates a mouthwatering treat that pairs wonderfully with malt vinegar and ketchup. Great as a side dish or a snack on their own, these onion rings are sure to impress at any gathering!
N/A
Servings
300
Calories
9
Ingredients
Ingredients
Canola oil
2 cups (for deep frying (more if required))
Vidalia onion or regular onion
1 large (sliced into 1/4 inch rings, separated)
All-purpose flour
1 1/4 cups (sifted)
Baking powder
1 1/4 teaspoons (sifted with flour)
Seasoning salt
1 teaspoon (for batter)
Large egg
1 (lightly beaten)
Whole milk
1 cup (homogenized)
Panko breadcrumbs
1 1/4 cups (more if required)
Seasoning salt
1/2 teaspoon (for sprinkling)
Instructions
1
In a deep saucepan or small deep fryer, pour in the canola oil and heat to 365°F (185°C).
2
Prepare the onions by slicing them into 1/4 inch thick rings, then carefully separate each slice into individual rings and set aside.
3
In a large mixing bowl, sift together the all-purpose flour, baking powder, and 1 teaspoon of seasoning salt.
4
Dredge the separated onion rings in the flour mixture until they are fully coated. Set them aside.
5
In a separate bowl, whisk together the lightly beaten egg and whole milk, then mix this into the remaining flour until a smooth batter is created. If the batter is too thick, gradually add a little more milk until it reaches a creamy consistency.
6
Position a wire rack over a sheet of aluminum foil to catch any drips from the onion rings later.
7
Dip each floured onion ring into the batter, ensuring each is thoroughly coated. Use a fork to remove them, allowing any excess batter to drip off for about one minute.
8
In another mixing bowl, pour in the panko breadcrumbs. Roll each battered onion ring in the panko until completely covered, then place them on a baking sheet lined with parchment paper.
9
Fry the onion rings in batches of 4 to 6. Cook them for about 1 minute, then turn them over and continue frying for an additional 30 seconds to 1 minute or until they turn a rich golden brown. Make sure not to overcook them.
10
Once cooked, transfer the onion rings to a plate lined with paper towels to drain the excess oil. Immediately sprinkle them with the remaining 1/2 teaspoon of seasoning salt.
11
Serve hot with a drizzle of malt vinegar and ketchup on the side for an irresistible dipping experience.
Nutrition Information
20g
Fat
25g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Panko-Battered Onion Rings?
They are a golden, crispy snack made by coating sliced onions in a seasoned batter and panko breadcrumbs, then deep-frying them to perfection.
What kind of onions are best for this recipe?
Vidalia onions are recommended for their sweetness, but regular onions also work well for these rings.
How thick should I slice the onion rings?
The onions should be sliced into 1/4 inch thick rings for the best balance of onion and crispy coating.
What is the correct frying temperature for onion rings?
The canola oil should be heated to 365 degrees Fahrenheit or 185 degrees Celsius before frying.
What type of oil should I use for frying?
Canola oil is recommended for deep frying these onion rings because of its high smoke point.
How do I prepare the flour mixture?
Sift together 1 and 1/4 cups of all-purpose flour, 1 and 1/4 teaspoons of baking powder, and 1 teaspoon of seasoning salt in a large mixing bowl.
Why do I need to sift the flour and baking powder?
Sifting ensures there are no lumps and helps distribute the baking powder evenly for a better batter consistency.
What is the purpose of dredging the onions in flour first?
Dredging the separated onion rings in the flour mixture helps the wet batter stick to the onion more effectively.
How is the wet batter created?
Whisk a lightly beaten egg and one cup of whole milk together, then mix this into the remaining flour until smooth.
What should I do if my batter is too thick?
If the batter is too thick, gradually add a little more milk until it reaches a creamy consistency.
How do I ensure the panko breading covers the ring?
After dipping the floured ring into the batter and letting excess drip off, roll it in panko breadcrumbs until it is completely covered.
Why use panko breadcrumbs instead of regular breadcrumbs?
Panko breadcrumbs are light and airy, creating a much crunchier texture than standard breadcrumbs.
How many onion rings can I fry at one time?
It is best to fry the onion rings in small batches of 4 to 6 to prevent the oil temperature from dropping too much.
How long do the onion rings take to fry?
Fry them for about 1 minute on the first side, then turn and fry for an additional 30 seconds to 1 minute.
How can I tell when the onion rings are done?
The onion rings are finished when they turn a rich golden brown color.
How do I remove excess grease from the rings?
Transfer the cooked rings to a plate lined with paper towels immediately after frying to drain the oil.
When should I add the final seasoning salt?
Sprinkle the remaining 1/2 teaspoon of seasoning salt over the onion rings immediately after they are placed on paper towels.
What are the recommended dipping sauces?
They are best served hot with a drizzle of malt vinegar and ketchup on the side.
Is this recipe vegetarian?
Yes, these onion rings are vegetarian, though they contain egg and dairy.
How many calories are in these onion rings?
Each serving contains approximately 300 calories.
What is the fat content of this recipe?
This recipe contains approximately 20g of fat per serving.
How many carbohydrates are in a serving?
There are approximately 25g of carbohydrates per serving.
How much protein do these onion rings provide?
Each serving provides about 5g of protein.
Can I use a wire rack for this recipe?
Yes, positioning a wire rack over aluminum foil helps catch drips between battering and frying.
What role does baking powder play in the batter?
Baking powder acts as a leavening agent, making the batter lighter and helping it puff up during frying.
Can I use regular milk instead of whole milk?
The recipe calls for whole milk for its richness, but regular milk can be used if whole milk is unavailable.
How should I handle the onions after slicing?
After slicing, carefully separate each slice into individual rings before beginning the dredging process.
What is the best way to remove rings from the batter?
Using a fork is recommended to lift the rings out of the batter, allowing excess liquid to drip off easily.
How do I prevent the rings from becoming soggy?
Maintain the oil temperature at 365 degrees and drain the rings well on paper towels to keep them crispy.
Can I prepare these for a party?
Yes, these are excellent party food or appetizers, though they are best served immediately while hot.