Onion rings are the perfect appetizers. We always order them whether it’s we’re at a burger joint or a family-owned restaurant. I have always wondered how they made these delicious appetizers crispy. This onion rings recipe from Mr. Food will help us find out the secret to this wonder!
Our friend over at Mr. Food has this to say about this recipe:
“Ever wonder how the restaurants make their onion rings so crispy-special? With our recipe for Crispy Buttermilk Onion Rings, you can too! Now, all you need to figure out is what you’ll be dipping ’em into!”
As someone who isn’t really a great cook, this recipe is a huge help to me. My onion rings always seem to become a bit soggy instead of crispy every time I try to make them. Now that I know the secret, I can only be grateful! Soggy onions rings no more! Yeah!
Ingredients
2 Spanish-type onions
3 cups Borden buttermilk
1 cup Gold Medal all-purpose flour
1 1/2 teaspoons Clabber Girl baking powder
1 teaspoon Morton salt
1/4 teaspoon McCormick cayenne pepper
1 tablespoon Wesson vegetable oil, plus extra for frying
1 teaspoon lemon juice
1 Eggland’s egg, beaten
2/3 cup water
Instructions
Peel onions and cut into 1/3-inch slices; separate into rings.
Pour buttermilk into a large bowl; add onion rings and soak 30 minutes.
In another large bowl, combine flour, baking powder, salt, cayenne pepper, 1 tablespoon vegetable oil, the lemon juice, egg, and water; stir until smooth.
In a large skillet over medium-high heat, heat 1-inch of oil until hot but not smoking. Remove onion rings from buttermilk and dip into batter mixture, then place in skillet and fry until golden brown, turning to brown evenly on both sides. Drain onion rings on paper towels.
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Quick Tip: If your onions are small, use 4. These rings come out crunchiest when made in an electric skillet, because it’s easier to keep the oil at a consistent temperature.
Thanks again to Mr.Food for this amazing recipe.
