Description
Thinly sliced onions coated in a simple, seasoned batter, then fried until crisp and golden. They’re crunchy, slightly sweet, and perfect with ketchup, ranch dressing, or spicy mayo.
Ingredients
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2 large yellow or sweet onions (e.g. Vidalia), thinly sliced and rings separated
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1 cup all-purpose flour
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1 tsp baking powder
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½ tsp salt
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¼ tsp black pepper
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½ tsp paprika (optional—adds color/flavor)
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1 large egg
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1 cup milk (or dairy-free alternative)
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Oil for frying (vegetable, canola, or avocado)
Instructions
1️⃣ Prep onions:
Separate onion slices into individual rings (discard root ends).
2️⃣ Make the batter:
In a bowl, whisk together flour, baking powder, salt, pepper, and paprika. In another bowl, beat the egg with milk until combined. Slowly stir wet into dry ingredients until smooth and slightly thick.
3️⃣ Heat the oil:
Pour oil into a heavy skillet or Dutch oven to a depth of about ¼ inch. Heat over medium-high until it reaches around 350°F (175°C). If you don’t have a thermometer, flick in a tiny drop of batter—it should sizzle and bubble immediately.
4️⃣ Batter and fry:
Dip each onion ring into the batter, letting excess drip off, and carefully lay into hot oil. Don’t crowd the pan—fry in batches of 4–6 rings.
5️⃣ Cook to crispy:
Fry for 2–3 minutes per side, or until golden brown and crisp (turn once midway). Use tongs or a slotted spoon for easy flipping.
6️⃣ Drain:
Transfer fritters to a wire rack or a paper towel–lined plate to drain. Season with a pinch of salt while still hot.
7️⃣ Serve:
Enjoy immediately with ketchup, ranch, or a drizzle of hot sauce.
Notes
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Extra crispiness: Add ¼ cup cornmeal or panko crumbs to the dry mix for crunch.
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Flavor boost: Fold in 2–3 tbsp finely chopped fresh herbs (like chives or parsley) or a dash of garlic powder.
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Baked version: For a lighter option, brush battered rings with oil and bake at 425°F (220°C) for 15–18 minutes, flipping halfway.
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Make-ahead: Prepare the batter; refrigerate up to 4 hours before frying. Fry just before serving.
- Prep Time: 10 min
- Cook Time: 15 min