Published: by Edinam
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Pickles and tomatoes are perfect on your burgers but crispy onions rings? Even better. These onion rings are a no-fuss, no-batter, and quick recipe that does not require a long list of ingredients. The sliced onions are simply dredged in flour and fried to sweet and golden brown crispy perfection.
These onion rings are perfect as a snack with a dip, hot dogs, salads, or on these fantastic chicken smash burgers.
Jump to:
- Ingredients
- How to make Light and Crispy Onion Rings
- Susbstitutions and Variations
- Storage
- Tips
- Light and Crispy Onion FAQs
- Related
- Light and Crispy Onion Ring Recipe
Ingredients
- onions - you can use any type of onions you have readily available.
- flour - regular, all-purpose flour for dredging the onions.
- cornstarch - these make the onions crispy and crunchy.
- seasoning - a good mix of paprika powder, salt, and pepper.
- vegetable oil - for frying the onion rings.
How to make Light and Crispy Onion Rings
Peel the onions and use a mandoline to get thick slices.
Separate the onions into rings.
Soak them in cold water for a few minutes.
Mix the flour, cornstarch, and seasoning in a bowl.
Dredge the onions in the flour and gently shake off any excess.
Fry in vegetable oil until golden brown.
Susbstitutions and Variations
- Garlic powder - you can add some garlic seasoning to this recipe. I however intentionally left that out as I want the onion flavour to come through.
- Dried herbs - add some dried thyme or rosemary to the seasoning.
Storage
These are best served fresh - should you have some leftovers however, keep them in an airtight container for about 3 days.
Tips
- Don't skip the soak in cold water. Not only does it prevent the onions from going limp but it also helps the flour stick to the flour and reduces that sharp onion taste.
- Use a mandoline if you have one, it will give you even and consistent slices.
- Don't throw the very small raw onion rings away - save them for your stews or soups.
- After soaking up the excess oil with a paper towel, transfer the rings onto a plate - don't let them sit in the paper towel soaked with oil!
Light and Crispy Onion FAQs
Why are my onion rings soggy and not crispy?
Soggy onion rings could be due to a couple of factors. The first is to make sure that you aren't overcrowding the pan when frying the onion.
A second reason would be that the oil is too low in temperature which results in soggy onions. Also, make sure to drain the fried rings on a paper towel to soak up any residual oil and then onto a plate.
I have some leftover crispy onion, how do I store them?
Store them in an airtight container for about 3 minutes. Reheat them in an oven.
Looking for other recipes like this? Try these:
- Easy Homemade Chicken Smash Burgers
- Beer Battered and Panko Crusted Wagashi Sandwich
- Easy Chicken Sliders
- Crunchy Plantain Chips
Print Recipe
Light and Crispy Onion Ring Recipe
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: burger topping, quick, toppings
Servings: 4 servings
Author: Edinam
Equipment
1 mandoline slicer
Ingredients
- 2 medium onions
- 100 grams flour
- 100 grams corn starch
- 1 teaspoon smoked paprika powder
- salt to taste
- 1 teaspoon black pepper powder
- 1 teaspoon white pepper powder
Instructions
Using the mandoline, cut the onions into thick slices.
Separate the slices into rings and put them in cold water.
Mix the paprika, black pepper, white pepper powder, and salt with the flour and cornstarch. See note 1.
Take the onions out of the water and dredge them in the flour.
Gently shake off the flour and fry the rings in vegetable oil over medium to high heat until golden brown. Make sure to not crowd the pan. See note 2
Drain onto a paper towel to absorb any excess oil.
Add to your burger and enjoy.
Video
Notes
- The dredging mixture is a 1:1 ratio of all-purpose flour to cornstarch.
- Make sure the oil is hot (if the oil is too hot however, the onions will burn) before you fry your onion rings, or else they will end up soggy. It is also important not to overcrowd your pan.
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