Ultimate Onion Rings

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#40381

The batter on these onion rings is full of flavor and has a crispy texture

serves/makes:

ready in:
under 30 minutes

ingredients

2 sweet onions (1015Y, Imperial Sweet, Oso Sweet, Vidalia, Walla Walla)
1 cup pancake mix
2 teaspoons dried Italian seasoning
1/4 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
3 drops vanilla extract
1 egg, lightly beaten
1 tablespoon yellow mustard
1/2 cup milk (or beer)
corn or vegetable oil for frying

directions

Peel the onions and slice crosswise into 1/2-inch thick slices. Separate them into rings.

In a mixing bowl, combine the pancake mix, Italian seasoning, cornmeal, salt, sugar, vanilla, egg, and mustard. Mix well then while stirring, slowly add the milk or beer, adding just enough to make a thick smooth batter (you may need more or less liquid).

Meanwhile, heat 1-inch of oil to 365 degrees F in a deep frying pan.

Dip each onion ring into the pancake batter and coat completely. Let any excess drip off. Add the onion rings to the hot oil in batches. Cook, turning as needed, until the onions are golden brown. Remove with a slotted spoon and let drain on paper toweling.

Serve hot with ketchup, mustard, or your favorite dipping sauces.

recipe tips

Make sure the oil is at the correct temperature (365 degrees F) before adding the onion rings to prevent them from absorbing too much oil and becoming greasy.

After coating the onion rings in batter, let the excess drip off to make sure they fry up crispy and not soggy.

Fry the onion rings in batches to avoid overcrowding the pan, which can lower the oil's temperature and lead to uneven cooking.

Place the fried onion rings on paper towels to drain any excess oil, keeping them crisp.

Experiment with the batter consistency by adjusting the liquid amount; a thicker batter adheres better and creates a more substantial coating, while a thinner batter gives a lighter, crispier crust.

Serve with a variety of dipping sauces to complement the flavors in the batter, such as spicy aioli, ranch dressing, or a sweet and tangy barbecue sauce.

To keep the onion rings warm while frying in batches, place them in a warm oven (approximately 200 degrees F) until ready to serve.

Adding a pinch of baking powder to the batter can make the onion rings even fluffier and lighter.

For an extra kick, incorporate a small amount of cayenne pepper or smoked paprika into the batter for a hint of heat or smokiness.

When separating the onion slices into rings, keep the smaller inner rings for another use, such as sautes or salads, as they might not hold up as well in the frying process.

common recipe questions

Why use pancake mix in the batter?

Pancake mix is used as a base for the batter because it contains a blend of flour, leavening agents, and sometimes a hint of sugar, which contributes to a light, fluffy texture and a subtle sweetness that complements the onions.

Why is cornmeal added to the batter?

Cornmeal is incorporated for its gritty texture, which adds crispiness to the exterior of the onion rings, providing a pleasing contrast to the tender, sweet onions inside.

How does vanilla extract affect the flavor?

Vanilla extract adds a subtle complexity to the batter, balancing the savory flavors with a hint of sweetness that doesn't overpower but rather enhances the natural sweetness of the onions. It's the ingredient that you can't put your finger on but you know it's there.

Do I choose milk or beer for the liquid?

Beer adds a lightness to the batter due to its carbonation and can impart a subtle yeasty flavor, enhancing the batter's taste and texture. You can also use club soda if you want a light batter without the beer flavor. Milk, on the other hand, contributes to the richness of the batter and promotes browning when fried. It's a matter of preference.