Name: Crispy Golden Homemade Onion Rings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: US
Ingredients: Oil, for frying (vegetable, canola, or peanut); 1 1/2 cups buttermilk, plus more as needed for consistency; 3/4 cup all-purpose flour; 1 large egg; 1 teaspoon baking powder; 1 teaspoon ground paprika; 1 teaspoon celery salt; 1 teaspoon dried parsley flakes; 3 dashes hot sauce (such as Tabasco); Salt and freshly ground black pepper, to taste; 2 large yellow onions, sliced into 1/2-inch thick rings

Crispy, golden, and utterly irresistible, these homemade onion rings are a testament to the simple joys of cooking. Forget the frozen variety – with a little patience, you can create an appetizer or side dish that will vanish in minutes. Gather your friends, and prepare for an onion ring experience unlike any other!

Follow The Directions

01

Step

In a Dutch oven or large, heavy-bottomed pot, pour oil to a depth of about 3 inches. Heat over medium heat until the oil reaches 375°F (190°C), using a deep-fry thermometer to monitor. (Approximately 10-15 minutes)

02

Step

While the oil is heating, in a large bowl, whisk together the buttermilk, flour, egg, baking powder, paprika, celery salt, parsley flakes, hot sauce, salt, and pepper until you have a smooth batter. (Approximately 5 minutes)

03

Step

Gently separate the onion slices into individual rings. One at a time, dip each onion ring into the batter, ensuring it's fully coated. Lift the ring and allow any excess batter to drip back into the bowl. (Approximately 10 minutes)

04

Step

Carefully lower the battered onion rings into the hot oil, working in batches to avoid overcrowding the pot. Fry for about 1 to 1 1/2 minutes per side, or until they are deep golden brown and crispy. (Approximately 5-7 minutes per batch)

05

Step

Using a slotted spoon or spider, transfer the fried onion rings to a plate lined with paper towels to drain excess oil. Season immediately with a pinch of salt. (Approximately 2 minutes per batch)

06

Step

Serve the onion rings immediately while they are still hot and crispy. Enjoy!

For extra crispy onion rings, try double-dipping them in the batter before frying.
If the batter becomes too thick, whisk in a little more buttermilk to thin it out.
Don't overcrowd the pot when frying, as this will lower the oil temperature and result in soggy onion rings.
For a spicier kick, add a pinch of cayenne pepper to the batter.
These onion rings are best served immediately. However, if you need to keep them warm, place them in a preheated oven at 200°F (95°C) on a wire rack.