I Made the Crispiest Onion Rings Recipe

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.

Make the spicy chipotle mayo by adding 1 large egg, 1 teaspoon Dijon mustard, 1 tablespoon freshly squeezed lemon juice, and 1 teaspoon coarse salt into a mason jar.

Pour in 1 cup of canola oil.

Use a hand blender to blend the ingredients, starting with the blade touching the egg yolk, for about 20 seconds until emulsified, then move the blender up and down slowly until fully combined.

Add 1 and 1/4 cups of smoked chipotle peppers in adobo sauce, 1/4 bunch of cilantro, white crushed pepper, and juice from half a lime to the mayo mixture.

Blend until well incorporated, then taste and adjust seasoning with salt and white pepper.

Add 1 teaspoon of sweet paprika and mix everything together, adjusting thickness with cold water if necessary.

Pulse 4 cups of panko breadcrumbs in a food processor to achieve a finer texture.

Slice large onions into rings approximately half an inch thick, removing the ends and skin, and saving small pieces for stock.

Check each onion ring for a clear membrane and remove it if present.

In a bowl, combine 1 cup all-purpose flour, 1 cup rice flour, 1/2 cup corn starch, and 1/2 cup fine cornmeal, adding 1 tablespoon Cajun seasoning, 1 tablespoon baking powder, 1 tablespoon salt, and freshly ground black pepper.

Whisk in 8 to 10 fluid ounces of beer until the batter reaches a pancake-like consistency.

Dip each onion ring in the batter, shaking off excess, then coat in the seasoned panko breadcrumbs, placing them on a parchment-lined sheet pan.

Preheat oil in a pot to 365 to 375°F, ensuring it is hot enough to avoid sogginess.

Carefully transfer onion rings into the oil, frying in batches of 5 to 6 at a time for about 2 minutes until golden brown.

Transfer fried onion rings to a sheet pan lined with paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens