Unlike last week’s healthier baked fries, this week’s Fryday post is unapologetically bad for you. Bad for your heart, but good for your soul.
I only know of one person who doesn’t care for onion rings. So why then don’t all fast-food establishments serve them? Five Guys doesn’t. McDonald’s and Shake Shack don’t either. Is it because onion rings are too much work? Because let me tell you, they’re not. Join me after the jump and you’ll see what I mean.
The hardest part is getting over the onion tears. Once you’ve braved that, the rest is easy. I still haven’t found a good way to keep the tears at bay, so if you have a suggestion, please share.
Once you’re done dabbing at your eyes, separate the sliced onions into individual rings.
Then dip the rings in a buttermilk/hot sauce/spices mixture, followed by flour, more buttermilk, and finally, coat in big, flaky Panko bread crumbs.
Next up, frying! What’s nice about onion rings is that they’re flat and take up very little space. As such, you can do without the usual couple inches of oil and a little will go a long way.
Watch them go.
And a few minutes later, you’re left with these golden babies. Hot, juicy, crunchy onion rings that you made on your own stovetop. Now please join me in shaming the many restaurants that don’t offer them.
You know who else makes good onion rings? Smashburger. I went for the first time the other night and loved it. Good for you, Smashburger. Good for you.
I hope you have yourself a fantastic weekend. As always, TGIFryday.
- 2 round medium yellow onions
- 2 cups flour
- 2 cups Panko bread crumbs
- 2 ½ cups buttermilk
- 2 teaspoons cayenne pepper
- 3 teaspoons Hot Sauce (I used Frank's Red Hot)
- ¼ teaspoon ground black pepper
- about 10 dashes of salt
- 1 cup vegetable oil (or more depending on the size of your skillet)
- Peel and slice onions into ¾-inch wide slices. Separate the rings of each onion slice.
- Grab 3 separate bowls. Add the buttermilk, hot sauce, salt and pepper into the first bowl and mix. In the second bowl, mix together the flour and cayenne pepper. Add panko bread crumbs to the third bowl.
- Take the onion slices and dip them one at a time, first into the buttermilk mixture, then coat in flour, then back in the buttermilk, before coating in Panko bread crumbs. Cover each ring well.
- Heat oil in a large skillet on medium heat. The oil will be hot enough once it starts to bubble. Add the breaded onion rings to the hot oil and fry about 3 to 4 minutes. Use a fork to turn the onion rings over to fry on both sides.
- When both sides of the onion rings turn your desired shade of golden, remove them from the oil and place on a paper towel to drain. Cook the remaining rings. Salt the onion rings to taste. Serve with ketchup, ranch or whatever else.