These onion rings are crispy, flavorful, and perfect for any occasion. With a zesty batter and a crunchy panko coating, they are sure to be a hit.
Heat the oil in a deep fryer to 365°F.
Maintaining the correct oil temperature is crucial for achieving crispy onion rings.
Slice the onions into 1/4-inch thick rings and separate them.
Use a sharp knife to ensure clean cuts and uniform slices.
In a mixing bowl, combine the flour, baking powder, and seasoning salt.
Sifting the dry ingredients can help avoid lumps in the batter.
Dredge the onion rings in the flour mixture and set aside.
Coating the onions in flour helps the batter adhere better.
Whisk the egg and milk together in another bowl, then mix in the remaining flour mixture to form a batter.
Adjust the batter consistency with milk if it's too thick.
Dip the floured onion rings into the batter, allowing excess to drip off.
Letting the excess batter drip off prevents clumping during frying.
Coat the battered onion rings in panko breadcrumbs.
Press the breadcrumbs gently onto the rings for an even coating.
Fry the onion rings in batches until golden brown, about 2 minutes per batch.
Avoid overcrowding the fryer to maintain the oil temperature.
Drain the fried onion rings on a wire rack or paper towels.
Draining on a rack keeps the onion rings crispy.
Serve the onion rings warm with your favorite dipping sauce.
Serve immediately for the best texture and flavor.
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