This recipe for extra crispy onion rings involves marinating sweet onion rings in a flavorful mixture of buttermilk, sour cream, and spices such as garlic powder, onion powder, smoked paprika, and cayenne. This marinade, left to soak into the onions for at least an hour or preferably overnight, helps to soften the onions and reduce their sharpness. After marinating, the onion rings are coated in a seasoned flour dredge that includes cornstarch for added crispiness.
Once the oil is heated to 375°F, the marinated and dredged onion rings are fried until golden brown, which takes about 2-3 minutes. The fried onion rings are then placed on a cooling rack and sprinkled with salt immediately to enhance the flavor. The result is a batch of perfectly crispy onion rings that can be enjoyed with ranch dressing or any preferred dipping sauce. The recipe emphasizes marinating the onions and frying them at the right temperature to achieve the ideal texture and taste.
Extra Crispy Onion Rings
Ingredients
Onion Rings:
- 2 large sweet onions
- 2-3 cups frying oil
- Salt for sprinkling
- Ranch for dipping
Marinade:
- 1 ½ cups buttermilk
- ½ cup sour cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¼ tsp cayenne optional
Dredge:
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¼ tsp cayenne optional
Instructions
Prepare the Onions:
- Cut one end off of each onion and peel the outside layer.
- Slice the onions into ½inch thick rings.
- Separate each ring and place them in a Ziplock bag.
Marinate:
- In a bowl, whisk together the buttermilk, sour cream, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using).
- Pour the marinade over the onions in the Ziplock bag. Add ¼ cup of water to the bowl to use up the rest of the marinade, then pour this into the bag as well.
- Seal the bag and place it in the refrigerator for at least 1 hour, preferably overnight.
Heat the Oil:
- Heat the oil in a deep fryer or a large pot to 375°F.
Prepare the Dredge:
- In a 9×9 dish, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using).
Fry the Onion Rings:
- Remove the marinated onions from the refrigerator.
- Take out ¼ of the onion rings and toss them in the dredge mixture until each ring is well coated. Shake off any excess flour.
- Carefully place the coated onion rings into the hot oil. Fry for 2-3 minutes or until golden brown.
- Remove the onion rings from the oil and place them on a cooling rack. Immediately sprinkle with salt.
- Repeat the process until all the onion rings are fried.
Serve:
- Enjoy the onion rings with ranch dressing or your favorite dipping sauce.
Tips
- Marinating the onions overnight will yield the best results, as it softens the onions and reduces their sharpness.
- Ensure the oil is at the correct temperature for optimal crispiness.
- Use a cooling rack instead of paper towels to keep the onion rings crispy.