Thanks to some stars aligning, we all ended up making EXTREMELY heavy food last Friday night. The idea was to just make whatever we felt like eating, without coordinating on a specific menu or types of food. This is what happened:
Three of those items are deep fried, the other has a ton of butter and cheese. So yeah, you can say we’ve been eating pretty healthy lately. Ahem.
Despite the tummy ache later in the evening, each individual item was delicious, and the new onion ring recipe didn’t disappoint. It’s massively crunchy, flavored nicely, and was a treat with or without dipping sauce.
The secret is to use Panko instead of regular bread crumbs. Panko is, essentially, a Japanese-style bread crumb. It’s lighter, crunchier, and gives foods a great texture.
If you’re craving onion rings, these are a great option. Let me know what you think!
Recipe adapted from AllRecipes.com.
- 1 large onion, carefully sliced into ¼" rings
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup buttermilk
- ¾ cup Panko breadcrumbs
- ½ teaspoon Cayenne pepper
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 quart peanut oil, for frying
- Start by heating your oil in a deep pan to 365 degrees Fahrenheit.
- In a medium bowl, stir together flour, baking soda, salt, Cayenne, garlic powder, and black pepper.
- Dip each onion slice in the flour, until as well coated as possible, then set aside.
- Whisk together egg, buttermilk, and remaining flour.
- Set up a wire cooling rack over some aluminum foil or a baking pan for easier cleanup.
- Pour Panko into a separate, small bowl.
- Dip a flour-covered onion slices one-by-one into batter and coat thoroughly (I use chopsticks for this process, rather than tongs).
- Place the batter covered onion ring onto the wire rack until you have covered all of the onions.
- Now dip the batter covered onion rings one-by-one into the Panko, making sure to cover each and every bit of the batter with the Panko. You can scoop the Panko over the batter covered onion ring with a spoon to help making coating it easier.
- Fry a few at a time until golden brown (about 3 minutes).
- You can place them on paper towels or on a wire rack to sop up some of the extra oil.
- Let cool a bit and enjoy!
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.