Crispy Onion Rings

When I started my website and shared it with family and friends, the question most asked was, “Why Onion Rings and Things?” You see, on the afternoon I decided to jump back into food blogging, I was alternately watching YouTube and trying to figure out a blog name. I was getting frustrated as every single domain that came to my mind were already taken (Delicious Days since 2005!). I was close to giving up for the day when I clicked on a crispy onion rings video recipe from Food Wishes. An aha moment! ONION RINGS to stand for the recipes and THINGS for the dash of blah-blah-blah I throw in. Yehey! As we can’t have a cooking blog called Onion Rings and Things and not have a recipe for onion rings, here is a one from the genius of Chef John.

Onion Rings

Crispy Onion Rings
Prep time:
Cook time:
Total time:
  • ½ cup flour
  • ¼ cup cornstarch
  • 2 tablespoons instant mashed potatoes
  • ⅛ teaspoon cayenne powder
  • 1 cup cold club soda
  • 2 to 3 Vidalia onions, peeled and cut into ¼-inch thick rings
  • 3 cups Panko bread crumbs
  • oil
  • salt to taste
  1. Separate cut onions into individual rings.
  2. In a bowl, combine flour, corn starch, instant mashed potatoes and cayenne powder. Add club soda and stir to combine. Set aside for about 1 minute as it slightly thickens. Dip individual pieces of onions into batter to coat.
  3. In a shallow dish, place panko crumbs and roll battered onions to fully coat.
  4. In a pan over medium heat, heat about 2 inches deep of oil. Fry panko-coated rings, turning once or twice, for about 2 to 3 minutes or until golden and crisp. Remove from pan, drain on a wire rack and season with salt to taste.

More Onion Rings Recipe:
Beer-Battered Onion Rings from Brown-eyed Baker
Baked Onion Rings With Chipotle Ranch Dressing from Real Simple
Restaurant Style Onion Rings from Chef in Training
Cornmeal-Fried Onion Rings from My Daily Morsel



    • Lalaine says

      Thank you so much for your advice. I wanted a font from the usual but I guess, I made it harder for my readers to read. Thanks again.

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