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Onion rings have long been a beloved snack and side dish in many culinary traditions around the world. Their irresistible combination of crispy, golden batter and sweet, tender onion makes them a favorite among both young and old. Whether served alongside burgers, fried fish, or simply enjoyed on their own with a dipping sauce, onion rings hold a special place in the hearts (and stomachs) of many food enthusiasts.

Extra Crispy Homemade Onion Rings – A Crunchy Delight!

Discover the secret to making extra crispy homemade onion rings that will leave everyone craving more! This recipe highlights the perfect combination of yellow onions, a flavorful buttermilk marinade, and a unique dry mix for an unbeatable crunch. Follow simple steps to achieve that golden-brown coating and soft interior, ideal for snacking or as a side to your favorite meals. Get ready to impress with this delicious classic, made from scratch right in your kitchen!
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Ingredients
  

2 large yellow onions

1 cup buttermilk

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional for heat)

Salt and black pepper to taste

2 large eggs

Vegetable oil, for frying

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Onions: Peel the onions and slice them into approximately ½ inch thick rings. Separate the rings and place them in a bowl.

    Marinate in Buttermilk: Pour the buttermilk over the onion rings, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for the best flavor).

      Prepare the Dry Mix: In a large bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well until combined.

        Set Up the Breading Station: In another bowl, beat the eggs until fully mixed. Remove the marinated onion rings from the fridge, allowing excess buttermilk to drip off.

          Dredge the Onion Rings: Dip each onion ring first into the egg mixture, allowing any excess to drip off, and then coat it generously in the flour-cornmeal mixture. For an extra crispy texture, repeat the egg and flour-cornmeal steps for a double coat.

            Heat the Oil: In a deep pot or a heavy skillet, pour enough vegetable oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test readiness by dropping in a small pinch of the breading; it should sizzle upon contact.

              Fry the Onion Rings: Carefully add the onion rings in batches, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes or until golden brown and crispy, flipping them halfway through for even cooking.

                Drain and Serve: Remove the fried onion rings from the oil using a slotted spoon and drain them on a plate lined with paper towels. Season immediately with a pinch of salt while they are still hot.

                  Garnish and Enjoy: Sprinkle fresh chopped parsley over the onion rings for a pop of color, and serve them hot with your favorite dipping sauce (like ranch or spicy ketchup).

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6