Background and History
Old-fashioned onion rings are a beloved American snack with roots dating back to the early 20th century. Initially popularized in the Midwest, these golden delights have become a timeless favorite, celebrated for their crunchy exterior and sweet, tender onion interior.
2 large onions, cut into rings
1 cup all-purpose flour
1 cup buttermilk
2 cups breadcrumbs or panko
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying
Preparation: 15 minutes
Resting Time: 30 minutes
Cooking Time: 15 minutes
Total: 1 hour
Prepare the Onions
Peel the onions, cut them into rings, and separate them.
Create Buttermilk Bath
In a bowl, combine buttermilk, salt, and pepper. Soak the onion rings in the mixture and let them rest for 30 minutes.
Prepare Breading Station
In separate bowls, place flour, breadcrumbs or panko, and paprika. Season the flour with salt and pepper.
Coat Onion Rings
Dredge each onion ring in the flour, dip into the buttermilk mixture, and then coat with breadcrumbs or panko.
Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C).
Fry the Onion Rings
Fry the coated onion rings in batches until they achieve a golden brown color. Drain on paper towels.
Season and Serve
Sprinkle with additional salt if needed and serve immediately for maximum crispiness.
Nutritional values vary based on specific ingredients and portion sizes.
Onion rings are indulgent and should be enjoyed in moderation.
Experiment with adding spices like garlic powder or cayenne to the breading for extra flavor.
Serve with a side of your favorite dipping sauce, such as ketchup, ranch, or aioli.
Ensure there are no allergies to onions, gluten, or other specific ingredients used in the recipe.