Recipe227 kcal per 100 g

Crispy Breaded Onion Rings

Thick, sweet onion rings in a triple coating of flour, buttermilk beaten with egg, and breadcrumbs. Inside, the onion turns soft and almost caramel-like; outside there is a golden crust that does not slide off when you bite. Only the oil absorbed during frying is included in the calories.

Recipe yield:
820 g
ingredients:
9
steps:
7
Download recipe:

Nutrition per 100 g

Calories
227.4kcal
Protein
4.5g
Fat
12.5g
Carbohydrates
22.6g
Fiber:
1.9 g
Sugars:
4.2 g

About the recipe

The main problem with onion rings

Anyone who has eaten bad onion rings knows the scenario: you bite, the whole onion slips out of the coating and you are left holding an empty crisp tube. The cause is the thin membrane between the layers of the onion. It is smooth, so the coating has nothing to grip, and during frying steam escapes from the onion and pushes the crust away from the inside.

The solution is to remove the membrane and build the coating in three layers, each with its own job.

Choosing the onion

Large sweet varieties with mild heat work best: white onions, varieties like Vidalia, or ordinary large yellow onions. Cut the rings 1–1.5 cm thick — thinner and the onion dries out and burns; thicker and it will not soften before the coating is done. Save the smallest inner rings for another dish.

To tame the sharpness, soak the rings in buttermilk for 20–30 minutes. The cultured dairy softens the sulphur compounds, and the buttermilk also becomes the base of the batter.

Three layers of coating

Flour and starch. The first dry layer absorbs moisture from the onion’s surface and creates a rough base. Cornstarch keeps it light and brittle.

Buttermilk and egg. The wet layer works as glue. Egg adds protein that sets when heated and binds the layers together.

Breadcrumbs. The outer layer provides crunch and volume. Coarse Japanese panko is ideal, but ordinary breadcrumbs work too.

For maximum results you can dip the rings through the wet layer and crumbs twice — the crust becomes thicker and sturdier.

Resting and freezing

Let the coated rings stand on a rack for 10–15 minutes so the coating dries and sets. Many restaurants go further and freeze the rings for 30 minutes before frying — the cold coating does not peel away in hot oil, and the onion has time to warm through while the crust forms.

Temperature and oil

Fry at 180–185 °C for 2–3 minutes in small batches so the oil does not cool. You will need 1–1.5 litres of oil, but only about 10–11% of the rings’ weight ends up in them — the amount included in the calculation.

What to serve with them

Ranch dressing, smoked paprika aioli, ketchup with horseradish or simple mayonnaise with mustard. Salt the rings as soon as they come out of the oil and serve immediately.

Ingredients

Instructions

  1. 1

    Peel 2 large onions (about 500 g) and slice crosswise into rings 1–1.5 cm thick. Separate into individual rings and peel the thin membrane from the inside of each.

  2. 2

    Pour 150 g of buttermilk over the rings and leave for 20–30 minutes, turning once or twice.

  3. 3

    Set up three bowls: in the first mix 60 g of flour, 20 g of cornstarch, the paprika and 2 g of salt; in the second whisk the egg with the buttermilk from the onions and 30 g of flour to the consistency of thin sour cream; put 80 g of breadcrumbs in the third.

  4. 4

    Dip each ring first in the dry mix and shake off the excess, then in the batter, let it drip and roll in the breadcrumbs, pressing with your fingers. For a thicker crust, repeat the batter and crumbs.

  5. 5

    Lay the rings on a rack and leave for 10–15 minutes. For the best result, freeze them for 30 minutes.

  6. 6

    Heat 1–1.5 litres of sunflower oil in a deep pot to 180–185 °C. Fry the rings in batches of 5–6 for 2–3 minutes until deep golden, turning once.

  7. 7

    Transfer the rings to a rack, salt immediately with the remaining salt and serve hot with a dip.

Serving sizes

  • 1 порция — 205 g
  • 1 кольцо (крупное) — 20 g