EASY CRISPY FRIED ONION RINGS RECIPE |Cooking With Carolyn

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter, crispier texture.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a gluten-free thickener.

Cut off both ends of the onion and score it on the side to peel it.

Stabilize the onion by cutting a small piece off the bottom to prevent it from rolling.

Slice the onion into thick rings and loosen them up.

Soak the onion rings in buttermilk for a couple of hours, or overnight if possible.

Add a couple of tablespoons of hot sauce to the buttermilk and onions for extra flavor.

Mix together flour and cornstarch in a 2:1 ratio, then add smoked paprika, cayenne pepper, garlic, dried basil, dried thyme, salt, and black pepper to the flour mixture.

Coat the soaked onion rings in the egg mixture (2 beaten eggs) after they marinate in buttermilk.

Dredge the onion rings in the flour mixture, tapping off excess flour, and place them on a wire rack to rest.

Heat canola oil in a cast iron enameled Dutch oven over medium-high heat, monitoring the temperature to reach about 300-325°F.

Fry the onion rings in batches for 3-4 minutes until they are crispy and golden brown, avoiding overcrowding the pot.

Serve with spicy remoulade sauce, ketchup, or sriracha.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens