Onion rings or fries? I personally could never choose. Each are amazing in different ways so why can’t I just have a little bit of both? Why can’t restaurants do a half and half deal? If only it was possible. Since I have a deep love for both fries and rings, I made it my mission to create the perfect onion rings and French fries at home. These onion rings are simple the best thin, crispy and crunchy rings out there. There’s a few things I look for in a good onion rings. Crunch being #1. The breading needs to be crunchy and not soggy. #2 being that the onion doesn’t slip out of the breading when taking a bite. #3 they can’t be too thick. These onion rings have all of those qualities and so much more. Because they are thin and crispy, I can’t seem to stay away. I find myself going back for more and more. It’s like a potato chip on steroids. You can’t stop eating them!
With spring right around the corner, these are the perfect thing to cook alongside anything grilled. I love to pair them with chicken wings or a juicy steak. Or they are good as an appetizer for a dinner party. Instead of a dip or cheese board, these are an amazing thing to start off with. I’ll link a few options below for what to pair these delicious things with!
There’s a few things to follow when making these onion rings. In order to come out with the best crispy onion rings, it’s important to follow these few directions.
- Don’t fry the onion rings until the oil is at 350 degrees F. Always use a thermometer to make sure the oil stays at the same temperature.
- Marinate the onions in the buttermilk for 6-24 hours. This breaks down the onion rings and makes it softer and easier to bite. It will allow the onion to stay in place with the breading and not slide out when taking a bite.
- Salt the onion rings immediately when taking them out of the oil. The leftover oil on the rings will allow the salt to stick instead of bounce off. If you wait till a few minutes, the salt will not stick.
CRISPY FRIED ONION RINGS + LEMON GARLIC AIOLI
Prep time: 6-24hours
Cook time: 30 minutes
Total time: less than 24 hours 30 minutes (see directions)
Serves: 6 servings
INGREDIENTS for onion rings:
- 3 medium yellow onions, sliced 1/4 inch thick
- 1 quart buttermilk
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- 3 cups all purpose flour
- 1 cup white cornmeal
- 1 tbsp salt + more for topping
- Vegetable or Canola oil (enough to fill a large pot 4 inches high
- Place the sliced onions in a large gallon sized sealable bag.
- Combine buttermilk, Cajun seasoning and paprika. Whisk to combine and pour into the same bag as the onions. Push out any air and seal shut. Place in the fridge and let marinate 6 hours minimum or up to overnight.
- Fill a large pot with vegetable or canola oil. Fill it enough so that the onions will not touch the bottom when cooked. This is so that the onions can deep fry. Heat oil to 350 degrees F. Use a thermometer to gage temperature.
- Whisk together flour, corn meal and 1 tbsp salt in a large bowl.
- To bread the onions, simple pull out a small handful from the buttermilk and shake gently to remove excess buttermilk. Place in the flour and gently mix to coat each onion. Once the onions have been breaded in the flour, gently shake off the excess flour and drop them into the preheated oil. Immediately take a spoon or tongs to slightly separate the onions while they fry. Be sure not to overcrowd the pan. Remove the onions from the oil once golden and crispy (about 2-3 minutes). Drain on paper towels and immediately sprinkle with salt. The little bit of hot oil left on the onions will help the salt to stick and not bounce off.
- Repeat the breading and frying process till all the onions are cooked.
- Best if eaten immediately. If can’t be eaten immediately, place in the oven on the lowest temperature till ready to eat.
INGREDIENTS for lemon garlic aioli:
- 1/2 cup mayonnaise
- 1/2 tsp Dijon mustard
- 1 clove garlic, grated into a paste
- 1 tbsp lemon juice, fresh
- 1 tbsp olive oil
- 1 dash salt
- 1 dash pepper
- Combine all ingredients into a bowl and whisk. Set aside or refrigerate till ready to use.