Making Onion Rings Without A Deep Fryer: Is It Possible?

Making onion rings at home is a great way to enjoy a tasty snack without having to head to a drive-thru or restaurant. The good news is that you don't need a deep fryer to make them! With a few simple ingredients and a pan of hot oil, you can create delicious, crispy onion rings with that perfect balance of crunch and tenderness. So, if you're craving some homemade comfort food, keep reading to find out how to make these crowd-pleasers from scratch.

How to cut onions into rings

To cut onions into rings, you'll need a sharp knife and a cutting board. A chef's knife is recommended. A medium wooden cutting board is preferable, but any type of cutting board will do—except a glass one, as it dulls knives.

Onions have two different ends: a root end and a stem end. The root end is the hairy part that was in the ground, and the stem end is where the stem of the onion poked out before being cut off.

Step 1: Cut off the stem end of the onion. Place the onion on its side and cut off the end.

Step 2: Peel the onion. Carefully remove the outer layer of papery skin. You can use your fingers or a paring knife to lift the edges of the skin.

Step 3: Cut off the root end of the onion.

Step 4: (Optional) Slice off a thin sliver from the side of the onion to create a flat and sturdy cutting surface. This step helps stabilise the onion and makes it safer to cut.

Step 5: Turn the onion on its side and slice downwards to create rings. If you completed the optional step, place the onion with the flat side down. Cut straight down, making the rings as thick or thin as you like. Try to keep them a similar size. For individual rings, separate the slices with your fingers.

Onion rings can be stored in an airtight container in the refrigerator for about a week but are best used within a couple of days.

The best onions for onion rings

When it comes to choosing the best onions for making onion rings, there are a few factors to consider. Firstly, the type of onion you use will depend on your personal preference for taste and availability. White onions have a sharper, more pungent flavour, while yellow onions offer a balance of sharp and sweet notes, becoming even sweeter the longer they are cooked. Red onions are similar in flavour to yellow onions but are slightly milder.

If you are looking for a sweeter onion ring, opt for sweet onion varieties such as Vidalia, Walla Walla, Maui, or Texas onions, which are less astringent and have a softer, milder taste. Large onions are also preferable, as they are easier to slice into rings.

If you don't mind a stronger onion flavour, yellow onions are a good option. However, if you prefer a milder taste, red or white onions are ideal as they are on the milder side. Ultimately, the best onions for onion rings are the ones you have available, and you can always experiment with different varieties to find your favourite.

How to make a batter that sticks

Making onion rings at home is a great way to enjoy a delicious, crunchy snack or side dish. While deep-frying is a common method, you can also make tasty onion rings without a deep fryer. Here are some tips and tricks for making a batter that sticks to the onion rings and ensures a crispy, crunchy coating.

Preparing the Onions:

Before preparing the batter, it's important to slice the onions into rings of your desired thickness. Soaking the onion rings in ice-cold water for at least 10 minutes can help reduce their strong taste and make them sweeter. After soaking, thoroughly dry the onion rings with paper towels to remove excess moisture.

The Importance of Batter Consistency:

The key to a batter that sticks is getting the right consistency. You want a batter that is not too thick but also not too thin. Aim for a consistency similar to pancake batter. This will ensure the batter clings to the onions and creates a crunchy coating when fried.

Dry Ingredients for the Batter:

Combine dry ingredients such as flour, baking powder, garlic powder, cayenne pepper, salt, and pepper in a medium-sized mixing bowl. These dry ingredients provide flavour and help the batter stick to the onions. You can adjust the amounts of each ingredient to your taste preferences.

Wet Ingredients for the Batter:

For the wet ingredients, use ice-cold water or milk to mix with the dry ingredients. Start with a smaller amount of liquid and gradually add more until you achieve the desired consistency. The cold temperature is important, as it helps the batter stick to the onion rings during frying.

Dredging Station Setup:

Set up a dredging station with separate bowls for each step of the coating process. First, a bowl of flour to help the batter stick to the onions. Second, a bowl of your prepared batter. Third, a bowl of panko breadcrumbs to give the onion rings that extra crunch and golden-brown colour. You can also season the panko breadcrumbs for added flavour.

Coating the Onion Rings:

Take each onion ring and coat it with a light dusting of flour. Then, dip the floured onion ring into the batter, ensuring it is well coated on all sides. Finally, dip the battered onion ring into the panko breadcrumbs, making sure the entire ring is coated. Place the coated onion rings on a plate or tray until you are ready to fry them.

Frying the Onion Rings:

Heat a sufficient amount of vegetable or canola oil in a large, heavy-bottomed pot or saucepan. Aim for a temperature of around 350°F to 375°F for optimal frying. Carefully place each coated onion ring into the hot oil and fry for approximately 2-3 minutes per side, or until they turn golden brown. Remove the fried onion rings from the oil and place them on a paper towel-lined plate or tray to absorb any excess oil.

Serving and Storing:

Onion rings are best served fresh and crispy, straight out of the fryer. You can serve them as a side dish or appetizer with your favourite dipping sauce. If you have any leftovers, store them in an airtight container in the refrigerator. Reheat them in the oven to restore their crispness.

Oven-baked onion rings

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons smoked paprika
• 4 teaspoons kosher salt
• 3 cups panko breadcrumbs
• 4 tablespoons olive oil
• 2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
• 1 pinch of cayenne pepper, or to taste
• 1/2 cup all-purpose flour
• 1 large yellow onion, ends trimmed, peeled, and cut crosswise into 1/2-inch slices
• 4 large egg whites
• 2 tablespoons mayonnaise
• 1 cup Italian-style breadcrumbs

Method

Preheat your oven to 450 degrees Fahrenheit. Place parchment paper on two baking sheets and set aside.

In a small bowl, mix together the flour, paprika, and two teaspoons of salt. In another bowl, whisk together the buttermilk and eggs. Add half of the flour mixture to this and beat until smooth and thickened.

In a separate bowl, combine the panko, olive oil, and remaining salt. Lightly dredge the onion rings in the flour mixture, then drop them into the buttermilk. Drain the excess batter and dredge in the panko mixture.

Arrange the onion rings on the prepared baking sheets in a single layer. Place smaller rings inside bigger ones if needed, but make sure there is space between them. Bake until golden brown, for 14 to 20 minutes. Halfway through the cooking time, flip each onion ring to ensure even browning and crisping.

Alternatively, you can whisk egg whites, milk, and cayenne pepper together in a bowl. Place panko into a separate bowl. Toss a few onion slices in the milk mixture, then place them into the panko and shake until coated. Transfer to a baking sheet and repeat with the remaining onions. Spray the coated onions lightly with cooking spray and bake until tender and golden brown, for 12 to 15 minutes.

For an even healthier option, you can try a slightly different method. Whisk together flour, salt, and pepper in one bowl, egg whites and mayonnaise in another, and add Italian-style breadcrumbs to a third bowl. Slice the onions, then place the rings in a bowl of water. Remove each onion ring from the water, shaking off any excess, then place it into the flour, followed by the egg mixture, and finally the breadcrumbs. Place the onion rings on a greased baking sheet and spray them with cooking spray. Bake for 10 minutes, then flip them and bake for another 5 minutes until golden brown and crispy.

How to reheat onion rings

There are several ways to reheat onion rings, but the best methods to restore their crunchy texture include using a toaster oven, traditional oven, air fryer, or frying pan.

Toaster Oven

• Preheat your toaster oven to 350°F.
• Warm the onion rings in the microwave for no more than 10 seconds.
• Place aluminum foil or parchment paper on a baking sheet.
• Place the onion rings in a single layer on the baking sheet.
• Heat for 5-7 minutes.
• Flip the onion rings at least once during cooking.

Traditional Oven

• Preheat your oven to 350°F.
• Place a baking sheet in the middle of the oven and arrange the onion rings in a single layer.
• Bake for 5-7 minutes.

Air Fryer

• Preheat the air fryer to 400°F.
• Place the onion rings in the fryer basket in a single layer, ensuring they are not overcrowded.
• Air fry for 3-5 minutes, shaking the basket halfway through.
• Check frequently and remove the onion rings once they are hot and crispy.
• For added crispness, mist the onion rings with oil spray before air frying.

Frying Pan

• Place a dry frying pan on the stove and set the stove to medium heat.
• Decide how much oil you will need (a lot of onion rings will require a fair amount of oil).
• Add the onion rings slowly to the hot oil, ensuring the pan is not overcrowded.
• Remove the onion rings once they are crispy.

Tips for Reheating Onion Rings

• Do not overcrowd the onion rings when reheating, as this can cause steaming instead of crisping.
• Brush or mist the onion rings with oil before reheating for optimal crispiness.
• Flip or rearrange the onion rings halfway through reheating to ensure even heating.
• Let the onion rings rest for 1-2 minutes after reheating before serving.
• Reheat at a high temperature. Lower heat will make the onion rings soggy.

Frequently asked questions