About the Recipe
Ever since I was little, I preferred Onion Rings as a side over fries. Something about the mix of the savory crunchy batter and the juicy sweetness of the onion. The best onion rings in my opinion are the ones that are light and crisp, with the perfect ratio of batter to onion. These onion rings are simple to make and always turn out perfectly crispy on the outside and tender on the inside. Whether you're looking for a tasty snack to enjoy with friends or a delicious side dish to pair with your favorite burger or sandwich, these onion rings are sure to satisfy your cravings.
So, let's get started and make these irresistible "O"s.
2 Yellow Onions (sliced)
1 1/4 cup Self-Rising Flour
3/4 cup Carbonated Water
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Paprika
1/4 teaspoon Ground Coriander
4-6 cups Vegetable Oil for Frying
1 cup Sour Cream
1/2 cup Pickled Jalepenos (roughly chopped)
1/2 cup Fresh Coriander (finely chopped)
1 Lime (juiced)
Onion rings are one of the easiest snacks to make and what I love is that you can change up the batter and they end up being completely different. One of my favorites is the classic crisp onion ring with a simple batter crust.
My favorite way to get a light and crispy shell is to use carbonated soda water. Along with the self-rising flour, it helps in the rise and gives a delicate fluffy batter. I also use it in my waffle recipe. It is devine!
Back to the onion rings.
If you are making these, please make sure to be extra careful as you will be using hot oil to fry them. Parent supervision is highly recommended here!
First, make sure to peel and slice your onions. I like making my onion rings on the thinner side 1-2cm wide. But if you prefer thicker, juicier bites, make them as thick as you like.
Time to prepare the batter. In a medium mixing bowl, mix together the dry ingredients: flour, salt and spices. Use a whisk to make sure they are well incorporated. Slowly add in the carbonated water. Whisking so that there are no chunks of flour. Mix until smooth.
In a medium to large high-sided saucepan, heat up the oil on medium high heat.
No need for a thermometer, you will know when it is ready when you drop a bit of batter into the oil and it sizzles and turns golden.
In the meantime, prepare a plate lined with a paper kitchen towel. This will be your "cooling station" or "catch the extra oil" station.
When the oil is at the right temperature, use a fork to dip an onion ring into the batter. Make sure to submerge it entirely and to let any excess batter drip off before placing the batter covered ring gently into the oil (BE CAREFUL! As the oil may spatter a bit).
Do not overcrowd the onion rings, it is better to do small batches at a time.
Fry the rings until they are golden brown, turning them every once in a while to ensure all sides are fried evenly. Let any extra oil drip off before placing them on your "cooling tray".
Let the onion rings cool for 5-10 minutes before serving. I usually just love to eat my onion rings plain or with simple ketchup as a dip. However, if you want to get a little fancier, why not try my jalapeno and coriander dip?
To make the dip, place all ingredients into a blender or food processor and pulse until you achieve your desired consistency.
Serve and enjoy!