Making Crispy Onion Rings In A Deep Fryer

Making onion rings in a deep fryer is a simple process that yields delicious results. The key to success is preparing a batter and heating oil to the right temperature. Here's a step-by-step guide to help you make crispy and golden onion rings using a deep fryer.

Choosing the right onion

Sweet onions, such as the Walla Walla onion, are a great choice for onion rings as they will produce sweet and mild results. They are also large, which is ideal as you want big slices for your onion rings. Another option is to use red onions, which will give a more potent flavour.

If you are looking for a milder flavour, yellow onions are a good choice. You can also soak the onion slices in ice water before frying to reduce the strong onion taste and make them sweeter. This is a good option if you don't have access to sweet onions or want to tone down their sweetness.

When preparing your onions, it is important to cut them into slices of even thickness, preferably around 1/4" to 1/2" thick. This will ensure that they cook evenly and get perfectly crispy.

Preparing the onion rings

Firstly, you'll need to cut your onions into rings. Aim for a thickness of around 1/4 to 1/2 an inch. You can use any type of onion, but keep in mind that sweet onions will give you a milder, sweeter result, while red onions will make your onion rings more pungent and spicy. Separate the onion slices into rings with your hands. If you want to reduce the strong onion taste or make them sweeter, you can soak the rings in ice water for about an hour before proceeding. Just remember to pat them dry with paper towels afterwards.

Next, set up your breading station. You'll need three wide, shallow dishes. In the first dish, place some all-purpose flour; you can also add seasonings like garlic powder, salt, and pepper to the flour if you wish. In the second dish, whisk together an egg and a small amount of milk. You can also add a little mayonnaise to the egg mixture to help the breadcrumbs stick better. The third dish should contain breadcrumbs; you can use regular or Italian-style, which have added herbs and spices. If you can't find Italian-style, you can make your own by mixing plain breadcrumbs with garlic powder, onion powder, dried parsley, salt, and pepper.

Now it's time to coat your onion rings. First, dip each ring into the flour mixture, turning it until it's fully coated. Then, transfer it to the egg mixture, ensuring it's well-coated, and finally, place it in the breadcrumbs, turning and scooping the crumbs over the ring as needed. Set the coated rings aside on a plate or wire rack while you prepare the rest.

Once all your onion rings are coated, it's time to heat your oil. Use an oil with a smoke point above 375°F, such as avocado oil, safflower oil, peanut oil, soybean oil, corn oil, sunflower oil, or canola oil. Heat about 1-2 inches of oil in a deep-fat fryer or a large saucepan to 375°F (190°C). You can use a clip-on thermometer to monitor the temperature.

When your oil is hot, it's time to fry the onion rings. Work in batches so as not to crowd the fryer. Carefully place a few onion rings into the hot oil and fry for 1 to 2 minutes on each side, or until they're golden brown. Remove the fried onion rings with a slotted spoon and drain them on paper towels.

And that's it! You now have a batch of delicious, crispy onion rings ready to serve. Sprinkle with a little seasoned salt, if desired, and enjoy with your favourite dipping sauce.

Making the batter

First, prepare your flour mixture. In a shallow bowl, whisk together the dry ingredients. You can use all-purpose flour, and add in some seasoned salt, baking powder, and any other seasonings you like. For example, you could add garlic powder, paprika, or even a little cayenne pepper for a kick. Whisk these together until they are well combined and lump-free.

Next, prepare your wet batter. In another bowl, whisk together the wet ingredients. This could include eggs, milk, buttermilk, or mayonnaise. You can also add in a little vegetable oil to make the batter crispier. Whisk these together until they are smooth and well combined.

If you want to make a lighter batter, you can substitute carbonated water for the milk. This will give your onion rings a crispier, airier texture.

Now you have your dry flour mixture and your wet batter, you can start dipping your onion rings. First, dip the onion rings into the flour mixture, turning them until they are fully coated. Then, dip them into the wet batter, ensuring they are completely covered. Finally, you can either dip the onion rings into breadcrumbs or straight into the hot oil to fry.

If you want to use breadcrumbs, scoop them into a third bowl. Dip the battered onion rings into the breadcrumbs, ensuring they are well coated, and gently shake off any excess before placing them into the hot oil to fry.

Your batter is now ready for frying!

Heating the oil

Before you begin, it's important to choose the right type and amount of oil for frying. Vegetable oil, canola oil, avocado oil, safflower oil, peanut oil, soybean oil, corn oil, sunflower oil, and other oils with a smoke point above 375°F are ideal for deep frying onion rings. This is because they can withstand high temperatures without burning, ensuring your onion rings don't taste burnt. The amount of oil you need will depend on the size of your deep fryer or saucepan. As a guide, aim for about 1-2 inches of oil in your cooking vessel.

Now, let's get into the steps for heating the oil:

• Pour the oil into your deep fryer or large, deep saucepan. The amount of oil you use will depend on the size of your vessel, but make sure it's enough to completely cover the onion rings when frying.
• Turn on your heat source and set it to medium heat. You want to gradually heat the oil to the desired temperature, which is typically between 365°F and 375°F (185°C to 190°C). Adjust your heat source accordingly to maintain this temperature.
• Use a deep-fry thermometer for accuracy. Clip-on thermometers are handy for monitoring the oil's temperature. This is important because the oil temperature will fluctuate while frying, and you want to ensure it stays within the ideal range.
• Heat the oil until it reaches the desired temperature. This may take a few minutes, depending on the amount of oil and the heat source. You want the oil to be hot enough so that the onion rings sizzle when added but not so hot that it burns the oil or the onion rings.
• Once the oil reaches the desired temperature, it's ready for frying. Carefully lower the battered onion rings into the hot oil using a kitchen spider, slotted spoon, or chopsticks. Work in batches to avoid overcrowding the fryer, which can cause the oil temperature to drop too much.
• Fry the onion rings until they are golden brown and crispy, typically for about 2 to 3 minutes per side. Keep an eye on them to ensure they don't burn.
• Remove the onion rings from the oil once they are done. Use a slotted spoon or tongs to take them out carefully, allowing excess oil to drip back into the fryer. Place the cooked onion rings on a paper towel-lined plate to absorb any excess grease.
• Repeat the process with the remaining onion rings, making sure to bring the oil back up to temperature between batches. It's important to maintain the correct oil temperature to ensure consistent results with each batch.

Frying the onion rings

Now that your onion rings are coated and your oil is hot, it's time to start frying! Working in batches, carefully place a few onion rings into the hot oil. Use a pair of chopsticks, a kitchen spider, or a slotted spoon to gently lower the onion rings into the oil.

Fry the onion rings for 1 to 2 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the fryer, as this can cause the oil temperature to drop and result in soggy onion rings. If needed, adjust the heat to maintain a constant temperature of around 375°F (190°C).

Once the onion rings are golden and crispy, remove them from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain any excess oil. Sprinkle with salt, if desired, and serve immediately.

It's important to monitor the oil temperature while frying. After frying each batch, allow the oil to come back up to temperature before adding the next batch. This ensures that your onion rings cook evenly and don't become soggy.

If you're making a large batch of onion rings, you may need to replace the oil halfway through the frying process. Oil breaks down over time, especially at high temperatures, and can become cloudy or develop an off-flavor. To maintain the best flavor and texture, it's important to use fresh oil or replace it as needed.

Additionally, be mindful of safety when deep-frying. Always use a deep-fat fryer or a pot with tall sides to prevent spattering and reduce the risk of a fire. Keep a lid nearby so that you can quickly smother any flames if necessary.

Frequently asked questions