📝 About This Recipe
Transform the humble onion into a spectacular, kid-approved snack with this ultra-crispy, double-dredged recipe. Featuring a light-as-air buttermilk batter and a secret touch of cornstarch, these rings deliver a satisfying 'shatter' with every bite while remaining tender and sweet on the inside. Perfect for little hands to dip, these golden halos turn any weeknight dinner into a fun, restaurant-quality experience.
🥗 Ingredients
The Onions
- 2 large Sweet Vidalia or Walla Walla Onions (peeled and sliced into 1/2 inch thick rings)
- 2 cups Ice Water (for soaking the onions to remove bitterness)
The Dry Dredge
- 1 cup All-purpose Flour (divided)
- 1/2 cup Cornstarch (for extra crispiness)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for a hint of color and warmth)
- 1 teaspoon Salt
The Wet Batter
- 1 cup Buttermilk (cold)
- 1 large Egg (beaten)
- 1/2 teaspoon Baking Powder (creates tiny air bubbles for lightness)
Frying & Finishing
- 1 quart Vegetable or Canola Oil (for deep frying)
- 1 pinch Fine Sea Salt (for seasoning immediately after frying)
Kid-Friendly 'Pink Sauce' Dip
- 1/2 cup Mayonnaise
- 1/4 cup Ketchup
- 1 teaspoon Honey (to balance the tang)
👨🍳 Instructions
-
1
Slice the onions into 1/2-inch thick rounds and separate them into individual rings. Place the rings in a large bowl of ice water for 15 minutes; this makes them extra crunchy and removes the sharp 'bite' kids often dislike.
-
2
Drain the onions and pat them thoroughly dry with paper towels. Excess moisture is the enemy of a crispy coating, so ensure they are bone dry.
-
3
In a shallow dish, whisk together 1/2 cup of the flour, cornstarch, garlic powder, paprika, and salt to create your seasoned dry base.
-
4
In a separate medium bowl, whisk the cold buttermilk, egg, and baking powder until smooth. Gradually whisk in the remaining 1/2 cup of flour until a thick, pancake-like batter forms.
-
5
Heat the vegetable oil in a deep pot or Dutch oven to 375°F (190°C). Use a candy thermometer to ensure the temperature stays consistent.
-
6
Working in small batches, toss the dry onion rings into the seasoned flour mixture until lightly coated. Shake off any excess.
-
7
Dip the floured rings into the wet buttermilk batter, ensuring they are fully submerged and coated.
-
8
Carefully drop the battered rings into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy rings.
-
9
Fry for 2-3 minutes, turning once with tongs or a slotted spoon, until the rings are a deep golden brown and floating on the surface.
-
10
Remove the rings and place them on a wire cooling rack set over a baking sheet. This allows air to circulate and prevents the bottoms from getting soggy.
-
11
Immediately sprinkle with a tiny pinch of sea salt while the oil is still wet on the surface.
-
12
For the dipping sauce, whisk together the mayonnaise, ketchup, and honey in a small bowl until smooth and creamy.
-
13
Allow the rings to cool for 2 minutes before serving to kids to ensure the centers aren't too hot, then serve alongside the pink sauce.
💡 Chef's Tips
Always use a thermometer to maintain oil at 375°F; if the oil is too cool, the rings absorb grease; if too hot, they burn before the onion softens. Soaking onions in ice water or milk for 15-30 minutes mellows the sulfur flavor, making them much more palatable for children. For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend and ensure your baking powder is GF. Use a wire rack for draining instead of paper towels; paper towels trap steam which can make the breading soft rather than crunchy. If the batter isn't sticking, make sure you didn't skip the initial dry flour dredge—it acts as the 'glue' for the wet batter.
🍽️ Serving Suggestions
Pair with a cold glass of homemade lemonade or sparkling apple juice for a refreshing treat. Serve as a side to mini sliders or grilled cheese sandwiches for the ultimate finger food feast. Include a side of sliced apples or carrot sticks to balance the fried snack with some fresh crunch. Offer a 'Dip Flight' with the Pink Sauce, a mild BBQ sauce, and a creamy ranch dressing. Sprinkle with a tiny bit of Parmesan cheese while hot for an extra savory flavor boost.