Homemade Crispy Onion Rings

Indulge in the crispy crunchiness of homemade onion rings. So easy and so good, perfectly fried crispy rings! The perfect comfort food side dish or appetizer. Discover the perfect blend of tender onions and golden, satisfying crunch in this delicious recipe.

 

Sometimes you just really need a good comfort side dish, from Zucchini Bites to Baked Parmesan Potato Rounds to one of my favorite Tomato & Cheese Puff Pastry Appetizers.

I first tried these onion rings a few years ago at a restaurant in Toronto. They were the best onion rings I had ever eaten. So of course I knew I had to try making them at home. After some experiments and searching I came up with this recipe.

Recipe Ingredients

• Puffed Quinoa – available on line or in grocery stores
• Bread crumbs – or panko crumbs
• Salt
• Flour – all purpose flour
• Salt
• Baking powder
• Garlic powder
• Milk – 2% or whole milk
• Egg – one large egg
• Onion – opt for sweet onions like Vidalia or Walla Walla for a milder flavor
• Vegetable oil – for frying

What is puffed quinoa?

Puffed quinoa also known as popped quinoa, are raw quinoa seeds that have been cooked on the stovetop until they pop. The have the nutty flavor of cooked quinoa, except with an airy, crispy crunchiness that adds a bit of a crunchy texture.

How to make Onion Rings?

On a dinner plate mix together quinoa, bread crumbs and salt. Set aside.

In a medium bowl whisk together the flour, salt, baking powder and garlic powder. Add the egg and milk and combine until smooth.

In a plastic bag add some flour and two onion rings at a time, shake to coat. Set aside.

Dip the rings into the batter, then coat well in the crumb mixture, place on parchment paper lined baking sheet. Continue until all are finished. Cover the sheet with plastic wrap and refrigerate for 30 minutes.

Remove Onion Rings from the fridge, in a large pot or deep frier heat oil, fry the rings a couple at a time in hot oil until golden brown on both sides, remove with a slotted spoon to a paper towel lined plate. Sprinkle with a little salt if desired. Serve immediately. 

How to Fry

Choose the correct oil, Peanut oil is considered the best because it has a delicate flavour. I usually use an oil specifically made for frying. Make sure you use enough oil, food should be able to move freely and not stick to the bottom. A good rule is fill the pot to half full or at least 2 – 3 inches of oil.

Be sure to heat your oil before frying, I always use a thermometer. You could also try by throwing in the pan a crouton or a piece of carrot. If it starts to sizzle and forms a lot of bubbles around it, then the oil is ready to start frying.

Although I don’t like this way, because it is hard to tell if your oil gets too hot, then the food fries too quickly, when the oil is not hot enough then the food does not cook on the inside. Always fry a few pieces at a time, because too many together can lower the temperature of the oil. Which can leave the food less crispy and greasier. Place fried food on a paper towel lined plate to remove excess oil.

If you are frying a lot of food keep the food warm in an oven that has been pre-heated (but has been turned off) and with the door half opened. Do not cover them, or they will become soggy. Fried food is always best eaten immediately. 

What is the best oil for frying?

The best oils for frying are peanut oil and canola oil because of their high smoke points, which means the temperature when the oil begins to break down and, begins to smoke. Although sunflower and corn oil work well too.

Where did onion rings originate?

Believed to have originated in the United States in the early 20th century, onion rings quickly gained popularity as a delicious side dish and or snack. The combination of textures, crispy coating and juicy onion interior makes them an all time favorite at diners, fast-food restaurants, and even gourmet restaurants.

Tips for the Perfect Onion Rings

1. Choosing Onions: Opt for sweet onions like Vidalia or Walla Walla for a milder flavor. Slice them to a thickness you prefer—thicker slices result in more bite, while thinner ones offer extra crispiness.
2. Batter Consistency: Adjust the batter consistency by adding more flour or buttermilk to achieve the desired thickness. A slightly thick batter helps the coating adhere better to the onions.
3. Frying Temperature: Maintain a consistent frying temperature to ensure even cooking. Too low, and the rings become greasy; too high, and they might burn before cooking through.
4. Avoid Crowding: Fry onion rings in batches to prevent overcrowding, which can lower the oil temperature and result in soggy rings.
5. Dip and Enjoy: Serve onion rings with a variety of dipping sauces, such as ketchup, ranch dressing, barbecue sauce, or even spicy aioli, to elevate the flavor taste.

How to store them

This is the type of food that should be eaten immediately they day preferably the minute they are made, the longer they sit out they will lose their crispiness and become soggy.

These Crispy Homemade Onion Rings were so good even the Italian was impressed, which means they were gone in minutes. I hope you enjoy them too! Buon Appetito!

Homemade Crispy Onion Rings

Rosemary Molloy

Homemade Crispy Crunchy Onion Rings, the best, easy, fried & breaded (with a secret ingredient) onion rings you will taste. Delicious.

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 4 servings

Calories 616 kcal

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Ingredients

  

1x2x3x

CRUMB MIXTURE

• 1½ cups puffed quinoa
• 1½ cups bread crumbs
• 1 teaspoon salt

BATTER

• ½ cup flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon garlic powder
• ¾ cup milk
• 1 egg

EXTRAS

• 20 slices large onion rings (medium sliced, approximately 1/3 inch)
• 1 cup all purpose flour
• 2-3 cups vegetable oil

Instructions

 

CRUMB MIXTURE

• On a dinner plate mix together the quinoa, bread crumbs and salt. Set aside.

BATTER

• In a medium bowl whisk together the ½ cup of flour, salt, baking powder and garlic powder. Add the egg and milk and combine with a whisk until smooth.

PUTTING IT TOGETHER

• In a plastic bag place the 1 cup of flour, add 2 onion rings at a time and shake to coat. Set aside.
• Dip the rings into the batter, then coat well in the crumb mixture, place on a parchment paper lined baking sheet. Continue until all are finished. Cover the sheet with plastic wrap and refrigerate for 30 minutes.
• Remove the onion rings from the fridge. In a large pot or deep frier heat the oil until 350°F / 180C. Fry the rings a couple at a time in hot oil until golden brown on both sides, remove with a slotted spoon to a paper towel lined plate. Sprinkle with a little salt if desired. Serve immediately. Enjoy!

Notes

Puffed quinoa also known as popped quinoa, are raw quinoa seeds that have been cooked on the stovetop until they pop. The have the nutty flavor of cooked quinoa, except with an airy, crispy crunchiness that adds a bit of a crunchy texture.

Opt for sweet onions like Vidalia or Walla Walla for a milder flavor. Slice them to a thickness you prefer—thicker slices result in more bite, while thinner ones offer extra crispiness.

The best oils for frying are peanut oil and canola oil because of their high smoke points, which means the temperature when the oil begins to break down and, begins to smoke. Although sunflower and corn oil work well too.

Maintain a consistent frying temperature to ensure even cooking. Too low, and the rings become greasy; too high, and they might burn before cooking through.

Serve onion rings with a variety of dipping sauces, such as ketchup, ranch dressing, barbecue sauce, or even spicy aioli, to elevate the flavor taste.

This is the type of food that should be eaten immediately they day preferably the minute they are made, the longer they sit out they will lose their crispiness and become soggy.

To use an air fryer, spray the basket, place the rings in the basket and cook at 400F/200C for about 5 minutes then lightly spray the rings, continue to cook for another 5-6 minutes or until golden.

Nutrition

Calories: 616kcal | Carbohydrates: 113g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 1195mg | Potassium: 679mg | Fiber: 8g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 195mg | Iron: 7.2mg

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from June 7, 2017.