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Ultimate Onion Rings

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This is the ultimate onion rings recipe. These onion rings have incredible flavor and stay crispy long after they’ve been fried to golden brown perfection. Use sweet onions, like a Vidalia to make onion rings since they have a higher sugar content than garden variety yellow onions. For this recipe, I typically use just one large Vidalia onion. It will provide enough crispy onion rings for two to three people as a side item or snack.


For The Breading
Wondra Flour150g (or 1 Cup)
Panko Breadcrumbs27g (or 1/3 Cup)
Fine Sea Salt5g (or 1 tsp.)
Baking Powder4g (or 1 tsp.)
Smoked Paprika1/4 tsp.
Mustard Powder1/4 tsp.
Garlic Powder1/4 tsp.
Ground Black Pepper1/8 tsp.
For The Ranch Sauce
Mayonnaise57g (or 1/4 Cup)
Sour Cream120g (or 1/2 Cup)
Buttermilkas needed
Dried Dill1 tsp.
Dried Parsley1/2 tsp.
Dried Chives1/2 tsp.
Onion Powder1/4 tsp.
Garlic Powder1/2 tsp.
Mustard Powder1/4 tsp.
Fine Sea Salt1/2 tsp.
Ground Black Pepper1/8 tsp.
Lemon Zest (optional)from 1 lemon
Additional Items
Vidalia Onion 1 each
Frying Oil1-1 1/2 quarts


Prepare the Onion Rings

Cut the top off of the Vidalia onion, then peel it. Discard the skin and top, then slice the onion into 1/4 inch to 3/8 inch round rings. Save any leftover onion for another recipe or to make stock. Place the onion rings in a bowl and set them aside while you prepare the other items.

Prepare the Seasoned Breading

Place all of the ingredients in a large mixing bowl and combine them thoroughly. Set the bowl aside.

Prepare the Ranch Sauce

Place all of the ingredients, except for the buttermilk, in a large mixing bowl and combine them thoroughly. Add some buttermilk a few teaspoons at a time until the sauce reaches the proper consistency. Transfer the ranch sauce to a container with a lid and refrigerate it until the onion rings are finished.

Bread and Fry the Onion Rings

Set up a three stage breading station to bread the onion rings. The first bowl should have one to two cups of unseasoned Wondra flour. Add two cups of buttermilk to the second bowl and use the breading you made previously as the third bowl. Work with a few onion rings at a time and dredge them in the Wondra flour, then dip the rings in the buttermilk. Pull the onion rings from the liquid, one at a time, and let some of the excess buttermilk drip off. Transfer each onion ring to the seasoned breading. Coat the rings evenly and place them on a parchment paper lined sheet pan.

Preheat the frying oil to 325 degrees°F (163°C). Work in batches and fry the onions rings for about three minutes until they’re golden brown and delicious. Remember to flip each ring halfway through the frying process. This will ensure they cook evenly.

Serve the onion rings with ranch sauce and enjoy!