Crispy Onion Rings: Copper Fryer Magic

Making onion rings in an air fryer is a healthier alternative to deep-frying, with less oil and fewer calories. The process is simple: cut a large onion into 1/2-inch thick slices, separate the slices into rings, dredge them in flour, and dip them in an egg wash before coating them in breadcrumbs. You can use regular breadcrumbs, but panko breadcrumbs will make the onion rings crispier. Place the coated onion rings in the air fryer in a single layer, and cook at 350-400°F for 8-15 minutes, or until golden brown and crispy. Serve immediately with your favourite dipping sauce.

How to Make Onion Rings for the Copper Fryer

Choosing the right onion

Variety: Sweet onions, such as Vidalia or Walla Walla onions, are ideal for onion rings due to their mild flavour. Yellow onions are also a good option as they have a milder taste compared to white onions. Red onions will result in a more potent flavour.

Size: Look for large onions to get nice big slices or rings. The larger the onion, the better, as it will provide a more substantial base for the crispy coating.

Flavour: Consider the overall flavour you want to achieve. Sweet onions will give you a sweeter and milder taste, while red onions will produce a more pungent and sharp flavour. If you want a milder flavour without using sweet onions, you can soak your chosen onions in ice water before coating and frying them.

Consistency: Aim for consistency in the thickness of your onion slices. This will ensure even cooking and help you achieve the perfect crispiness. A sharp knife and a steady hand are essential for getting evenly sliced onions.

Availability: Opt for onions that are readily available and fresh. This ensures that your onions are in good condition and will have a better flavour and texture.

Remember, the most important factor is your personal preference. If you have a favourite type of onion or simply want to use what you already have on hand, go for it! The beauty of making onion rings at home is that you can customise the recipe to your liking.

Preparing the coating

The coating for onion rings is what gives them their signature crunch and flavour. There are a few different methods for preparing the coating, but all involve a combination of dry ingredients and wet ingredients.

The dry ingredients typically include all-purpose flour, cornstarch, baking powder, garlic powder, cayenne, salt, and pepper. These ingredients are combined in a medium-sized mixing bowl.

The wet ingredients typically include ice-cold water, eggs, and milk. You can also use buttermilk instead of regular milk, which can help the coating stick to the onion rings. The wet ingredients are combined in a separate bowl and then slowly added to the dry ingredients to form a batter.

Some recipes also include breadcrumbs, typically panko breadcrumbs, which can be added to the batter or used as a separate coating. If using breadcrumbs, set up a breading station with three wide, shallow dishes. The first dish contains the flour mixture, the second dish contains the egg and milk mixture, and the third dish contains the breadcrumbs.

To coat the onion rings, first dip them in the flour mixture, turning several times until fully coated. Then, transfer them to the egg mixture and turn until coated. Lift the onion ring with a fork and shake gently to allow excess liquid to drip back into the dish. Finally, place the onion ring in the breadcrumbs and turn several times to coat, scooping crumbs over the ring if necessary.

Repeat this process until all of your onion rings are coated, and then set them on a wire rack while you heat up your oil for frying.

Dredging and coating the onion rings

Now for the fun part: dredging and coating the onion rings. This process will ensure your onion rings are crispy and crunchy on the outside, and tender and sweet on the inside.

Firstly, set up a dredging station with three separate bowls. In the first bowl, place the flour, and if you want to add extra seasoning, this is the place to do it. You could add paprika, garlic powder, salt, and pepper, and mix it all together. In the second bowl, pour the beaten eggs. In the third bowl, place the breadcrumbs, and if you want to add extra seasoning, this is also a good time to do so. You could add garlic powder, onion powder, or grated Parmesan cheese.

Now, take an onion ring and dip it into the flour mixture, making sure it is well coated. Shake off any excess flour. Next, dip the floured ring into the beaten egg mixture, again ensuring it is fully coated. Lastly, place the egg-coated ring into the breadcrumbs, pressing the crumbs onto the onion so they adhere nicely. Flip the onion ring and repeat the process so that it is fully coated. Set the coated onion ring aside and repeat with the remaining rings, leaving a little space between them so they don't stick together.

Cooking the onion rings

Now that you've got your onion rings coated and ready to go, it's time to cook them!

First, preheat your copper fryer to 370°F (185-190°C). You can do this by heating up about 1 inch of oil to this temperature. Avocado, safflower, peanut, soybean, corn, sunflower or canola oil are all good options, as they have a high smoke point.

Once your oil is hot, carefully place your onion rings into the fryer, making sure not to overcrowd the fryer. Depending on the size of your fryer, you may need to cook the onion rings in batches. Fry the onion rings for 2-3 minutes on each side, or until they are golden brown.

After they are finished cooking, remove the onion rings from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Your onion rings are now ready to be served! Enjoy them as a side dish or appetizer, and don't forget to serve them with your favourite dipping sauce!

Storing and reheating the onion rings

Storing and reheating onion rings is a delicate process, as you want to preserve the crispiness of the breading and the tenderness of the onions. Here are some detailed instructions to help you achieve that:

Storing Onion Rings:

• Allow the onion rings to cool completely before storing.
• Place them in an airtight container with paper towels between each layer to absorb excess moisture.
• Refrigerate for up to 3-4 days. For longer storage, freeze the onion rings.
• To freeze, let the onion rings cool to room temperature, then place them in a single layer on a baking sheet and freeze for 1-2 hours. After that, transfer them to an airtight container or freezer bag.

Reheating Onion Rings:

The best methods for reheating are the oven and the air fryer, as they distribute heat evenly and allow moisture to escape, preventing the breading from becoming soggy. Here are the steps for each method:

Oven Reheating:

• Preheat the oven to 350°F (177°C).
• Place the onion rings in a single layer on a baking sheet lined with parchment paper or aluminium foil for easy cleanup.
• Lightly spray or brush the onion rings with oil to enhance crispiness, if desired.
• Heat for 10-15 minutes, checking regularly to avoid burning.

Air Fryer Reheating:

• Preheat the air fryer to 350-400°F (177-204°C).
• Lightly spray or brush the onion rings with oil to simulate the frying environment.
• Place the onion rings in the air fryer basket in a single layer, ensuring proper air circulation.
• Reheat for about 3-5 minutes, shaking the basket halfway through to promote even heating.

Other Methods:

• Skillet/Stovetop: Use a skillet or frying pan over medium-high heat with a small amount of oil to prevent sticking. Add the onion rings in a single layer and heat for a few minutes on each side until crispy.
• Microwave: Although the microwave is a quick option, it often results in soggy breading. If using the microwave, place the onion rings on a microwave-safe plate lined with a paper towel and heat in short intervals of 15-20 seconds to control moisture.

Tips for Successful Reheating:

• Before reheating, separate the onion rings to prevent sticking and promote even heating.
• If the onion rings were refrigerated, let them come to room temperature for a few minutes before reheating for better texture.
• Reheated onion rings are best served immediately to maintain crispness. If not consuming right away, keep them in a warm oven at a low temperature to prevent sogginess.
• Place the reheated onion rings on a wire rack instead of a plate to avoid steaming and keep the breading crisp.

Frequently asked questions