From the Cook
From the Cook
From the Cook
From the Cook
1/5
Crispy Fried Onion Rings
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Instructions
1
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Peel and slice onions into thick rings. Separate the layers carefully. Pat dry with a paper towel.
2
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Seasoned Coating
3
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Mix flour with the seasoning blend. Beat eggs in a bowl. Combine panko with the same seasonings.
4
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Dip onion rings in seasoned flour. Then into beaten egg. Coat with seasoned panko. For extra crunch, repeat egg + panko once more.
5
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Heat oil to medium-high (about 8 out of 9 on your stove). Fry onion rings in small batches until golden and crispy, about 2–3 minutes per side. Drain on a wire rack or paper towels.
6
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Mix yogurt, mayo, and seasonings until smooth. Chill for 10 minutes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Double-Dredge for Maximum Crunch 🍞Dip onion rings in the egg mixture, coat with panko, then repeat the process for an extra-thick, supremely crispy crust that stays crunchy even after cooling.
- Ice-Cold Batter is Essential ❄️Chill your flour mixture and egg batter for at least 30 minutes before coating to create a tighter, crispier shell that fries up golden rather than soggy.
- Separate Onion Rings Before Battering 🧅Carefully separate onion slices into individual rings and pat them completely dry before dredging to prevent clumping and ensure even, consistent cooking throughout.
- Oil Temperature is Non-Negotiable 🌡️Maintain oil at exactly 350-375°F using a thermometer; too cool creates greasy rings, too hot burns the exterior while leaving centers undercooked.
- Balance Your Seasoning in the Dry Mix 🧂Add paprika, garlic powder, MSG, and black pepper directly to your flour mixture rather than just the batter for deeper, more evenly distributed flavor throughout every bite.
Recipe Facts
Diet at a Glance
Vegetarian
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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