EASY CRISPY ONION RINGS
- WineCheeseScallops
- Dec 3, 2024
- 5 min read
Updated: Jan 3
There’s something nostalgic and endlessly satisfying about biting into a perfectly crisp onion ring! These easy crispy onion rings hit all the right notes, with Spanish onions marinated in buttermilk for a tender, juicy bite and a lightly seasoned cornmeal coating for that ideal crunch. They're simple to make and the perfect side dish for burgers, sandwiches, or a snack for gatherings.
With these onion rings, you’re only a few steps away from a restaurant-quality treat. The key? A well-seasoned coating, a hot frying oil, and just the right touch of salt as they come out golden. Serve them piping hot and watch them disappear in minutes!
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Spanish Onions
Spanish onions are known for their mild, sweet flavor, making them perfect for frying into onion rings. They’re larger and have more sugar content than yellow or white onions, giving a delicate sweetness that caramelizes beautifully. Rich in antioxidants and vitamin C, Spanish onions add both flavor and a touch of health to this comfort food classic.
Buttermilk
Buttermilk is the key to achieving tender onion rings. The mild acidity in buttermilk breaks down the onions’ outer layers, ensuring they cook up soft and juicy. Buttermilk also helps the flour and cornmeal mixture cling to the onion, creating that crispy outer layer we love in fried foods.
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Fried onion rings have been a beloved snack for decades, showing up everywhere from roadside diners to upscale pubs. They likely originated in the 1930s, and since then, they’ve been enjoyed as a classic side to burgers or as a comforting snack on their own. In our recipe, a hint of cornmeal in the coating nods to Southern-style frying traditions, adding texture and a golden color. These onion rings are just as perfect for game day as they are for a family dinner, bringing a little taste of diner nostalgia to your table.
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Tips, Serving Suggestions, and Storage Advice
Marinate for Flavor: Soak the onions in buttermilk for at least 30 minutes for tender rings. For an even deeper flavor, let them sit for a few hours.
Evenly Slice Onions: Keep slices uniform for consistent frying.
Don’t Overcrowd the Oil: Fry in batches for even cooking and a crisper texture.
Use a Candy Thermometer: Maintain oil temperature for ideal browning and crispiness.
Paper Towel Lining: Paper towels help absorb extra oil for a lighter ring.
Preheat the Oven: Keep the rings warm at 200°F so they stay crispy while you finish frying.
Season Immediately: Salt right after frying for the best flavor.
Serve Hot: These rings are best enjoyed fresh and hot out of the fryer.
Dipping Sauce Pairing: Serve with spicy mayo, ranch, or BBQ sauce for extra flavor.
Leftover Storage: Store in an airtight container in the fridge and reheat in the oven at 350°F for 5–7 minutes to regain crispiness.
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Why This Recipe Stands Out | EASY CRISPY ONION RINGS
Buttermilk Marinade: Adds tender flavor and helps the coating stick.
Spanish Onions: Sweet and juicy for a balanced taste.
Cornmeal Coating: Provides extra crunch and a golden finish.
Simple Ingredients: Pantry staples make this easy to whip up.
Perfect for Any Occasion: Serve with burgers or as a party snack.
Quick Frying Time: Only 2 minutes per batch for golden rings.
Warm, Crispy Texture: Keeps in the oven for crispiness.
Customizable Seasoning: Add cayenne for a spicy kick if desired.
Minimal Mess: Paper towel lining minimizes oil.
Crowd-Pleaser: Loved by kids and adults alike!
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Ingredients:
2 large Spanish onions, peeled, sliced 1/2 to 3/4-inch thick, and separated into rings
2 cups buttermilk
2 1/2 tsp Kosher salt (plus more for sprinkling after each fry)
2 tsp freshly ground black pepper
1 1/2 cups all-purpose flour
1/3 cup medium grind yellow cornmeal
1 quart canola or vegetable oil
Instructions:
In a medium bowl, combine buttermilk, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Add the onion rings, toss well, and let them marinate for at least 30 minutes (they can soak in the buttermilk for a few hours for added flavor). In a separate bowl, mix the flour, cornmeal, 1 teaspoon salt, and 1 teaspoon pepper, and set aside.
When ready to fry, preheat the oven to 200°F. Line a baking sheet with parchment paper, then top with paper towels.
In a large stockpot or Dutch oven, heat oil to 350 - 375°F. Use a candy thermometer to help maintain the proper temperature. Working in batches, remove onions from the buttermilk, dredge in the flour-cornmeal mixture, and drop into the hot oil. Fry for about 2 minutes, turning once with tongs, until golden brown. Avoid overcrowding and monitor the oil temperature, as it will decrease when adding rings.
Transfer cooked onion rings to the prepared baking sheet, sprinkle immediately with salt, and keep warm in the oven while frying the remaining batches. Onion rings will stay crisp in the oven for up to 30 minutes. Serve hot.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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