Description
Deliciously crispy onion rings made with a panko and parmesan coating, perfect as a snack or side dish. These can be fried for a traditional crunch or baked for a healthier alternative.
Ingredients
Scale
Main Ingredients
- oil for frying (enough to fill skillet ½ inch deep)
- 2 large onions
Breading Mixtures
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 2 cups panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Heat the Oil: In a medium-sized skillet, pour oil to fill ½ inch up the sides and heat over medium-high heat until it reaches 375 degrees Fahrenheit.
- Prepare Onion Rings: Slice the 2 large onions into ¼ inch thick rings, separating each ring carefully.
- Mix Dry Ingredients: In a small bowl, combine 1 ¼ cup all-purpose flour and 1 teaspoon baking powder. In another bowl, whisk together 3 large eggs. In a third bowl, mix 2 cups panko, ½ cup grated parmesan cheese, 1 teaspoon paprika, and ½ teaspoon garlic powder.
- Coat Onion Rings: Dip each onion ring first into the flour mixture, then into the egg mixture, and finally coat thoroughly with the panko mixture. Repeat for all onion rings.
- Fry Onion Rings: Carefully add the breaded onion rings into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the rings and place them on a paper towel-lined plate to drain excess oil.
- Alternatively Bake: Preheat oven to 450 degrees Fahrenheit. After coating, arrange the onion rings on a parchment-lined baking sheet and bake for 15 minutes until crispy and golden brown.
- Serve: Serve warm with your favorite dipping sauce for a delicious appetizer or side dish.
Notes
- To ensure maximum crispiness, do not overcrowd the skillet when frying; fry in batches if necessary.
- Using panko breadcrumbs provides a lighter, crunchier texture compared to regular breadcrumbs.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Baking is a healthier alternative to frying and still yields a crispy texture.
- Let the onion rings rest on paper towels after frying to absorb excess oil and maintain crispness.
