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There's something undeniably irresistible about the crunch of a perfectly fried onion ring. Whether enjoyed as a side dish or a standalone snack, homemade onion rings elevate any meal with their delicious flavor and satisfying texture. The allure of homemade onion rings lies not only in their taste but also in the joy of crafting them from scratch, allowing you to control the ingredients and achieve that coveted extra crispy texture.

Extra Crispy Homemade Onion Rings – A Crunchy Delight!

Craving the perfect crunch? Learn how to make extra crispy homemade onion rings that are sure to impress! This delicious recipe walks you through each step, from selecting sweet onions to achieving that golden-brown finish. With a blend of spices and a soak in buttermilk, you'll create rings bursting with flavor. Enjoy them as a snack, side dish, or with your favorite dipping sauces. Experiment with variations and enjoy the crunchy delight of homemade goodness!
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Ingredients
  

2 large sweet onions (such as Vidalia or Walla Walla)

1 cup buttermilk

1 large egg

1 cup all-purpose flour

1 cup cornmeal

1 tsp baking powder

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil (for frying)

Instructions
 

Prep the Onions: Peel the onions and slice them into ½-inch thick rings. Carefully separate the rings and place them in a large bowl.

    Soak: In a separate bowl, whisk together the buttermilk and egg. Pour the mixture over the onion rings, making sure they are fully submerged. Let them soak for at least 30 minutes (or up to 2 hours in the refrigerator) to enhance the flavor and tenderness.

      Dry Mixture: In another bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well to ensure all dry ingredients are evenly distributed.

        Heat the Oil: In a deep pot or heavy skillet, pour in enough vegetable oil to be about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping in a small amount of the dry mixture – it should sizzle and bubble.

          Dredge the Onions: Remove the soaked onion rings from the buttermilk mixture and allow the excess liquid to drain off. Dredge each ring in the flour-cornmeal mixture, ensuring they're well coated. Gently shake off the excess coating.

            Fry: Carefully place the coated onion rings into the hot oil in batches, being cautious not to overcrowd the pan. Fry for about 2-4 minutes on each side until they are golden brown and crispy. Use a slotted spoon to turn them halfway through.

              Drain and Season: Once fried, transfer the onion rings to a paper towel-lined plate to drain any excess oil. Immediately sprinkle with a little salt while they are still hot.

                Serve: Enjoy your extra crispy onion rings hot, with your choice of dipping sauces such as ranch dressing, spicy ketchup, or tangy barbecue sauce!

                  Prep Time, Total Time, Servings: 10 mins | 50 mins | 4 servings