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Onion rings have long held the title of a beloved appetizer and snack, tantalizing taste buds with their crispy exterior and tender onion center. Whether served as a side dish to burgers, a game-day snack, or an indulgent treat on their own, onion rings have a universal appeal that transcends culinary boundaries. However, there's something uniquely satisfying about making them at home. Not only can you control the ingredients and flavors, but you can also tailor the texture to achieve that coveted extra crispy bite that restaurant versions often chase but seldom reach.

Extra Crispy Homemade Onion Rings – A Crunchy Delight!

Discover the joy of making extra crispy homemade onion rings with this simple and delicious recipe. Perfect as an appetizer, side dish, or snack, these golden-brown rings feature a flavorful batter made with sweet onions, panko, and spices for an unbeatable crunch. From perfectly slicing the onions to achieving the right frying temperature, this guide covers every step. Elevate your onion rings with creative dipping sauces and enjoy a gourmet treat right in your kitchen!
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Ingredients
  

2 large sweet onions (like Vidalia or Walla Walla)

1 cup all-purpose flour

1 cup buttermilk

1 large egg

1 tsp paprika

1 tsp garlic powder

1/2 tsp cayenne pepper (optional for heat)

1 tsp salt

1/2 tsp black pepper

1 cup panko breadcrumbs

1 cup regular breadcrumbs

Vegetable oil (for frying)

Instructions
 

Slice the Onions: Peel and slice the onions into 1/4-inch thick rings. Separate the rings and place them in a bowl of cold water to soak for about 30 minutes. This helps to reduce bitterness and improves the texture.

    Prepare the Batter: In a mixing bowl, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. In another bowl, combine the buttermilk and egg, whisking until smooth.

      Mix the Breadcrumbs: In a shallow dish, combine the panko breadcrumbs and regular breadcrumbs, mixing well to combine for an added texture.

        Drain and Dry: After 30 minutes, drain the onion rings and pat them dry with paper towels to remove excess moisture.

          Coat the Onion Rings: Dip each onion ring first into the flour mixture, making sure to coat it evenly. Shake off any excess flour. Next, dip the ring into the buttermilk mixture, allowing excess to drip off. Finally, coat the onion ring thoroughly in the breadcrumb mixture, pressing gently to adhere.

            Heat the Oil: In a deep frying pan or pot, pour enough vegetable oil to submerge the onion rings (about 2 inches deep). Heat the oil to 350°F (175°C). To test if the oil is ready, drop a small piece of bread in it; if it sizzles and turns golden brown in about 30 seconds, the oil is ready.

              Fry the Onion Rings: Carefully add a few onion rings at a time to the hot oil, avoiding overcrowding the pan. Fry them for about 3-4 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

                Serve: Let the onion rings cool slightly before serving. They are best enjoyed warm with your favorite dipping sauce, such as ranch dressing, spicy mayo, or ketchup.

                  Prep Time, Total Time, Servings: 20 mins | 45 mins | Serves 4-6