Making Crispy Onion Rings Recipe

Just whipped up a batch of these crispy onion rings! I was skeptical about how crunchy they would turn out, but they were just as beautiful and crunchy as shown in the video. Surprisingly, they cooked much faster than the recipe indicated, probably half the time. Next time, I'll slice them a bit thicker for a heartier onion bite. These onion rings stay crunchy, so you can make a big batch for a group and keep them warm in the oven without sacrificing quality. A tasty and satisfying treat!

These onion rings turned out to be a pleasant surprise! Despite missing a couple of ingredients and having to improvise, they ended up being crispy and delicious till the very last bite. I had to get creative by using ground jasmine rice instead of potato flakes and shaking up flat ginger ale to make it work. Mixing it all together and whipping it well, I added some sliced yellow onion dusted with flour to the batter, seasoned it with Creole seasoning, and coated them with panko before frying them in peanut oil. They cooked up quickly and came out beautifully crunchy. Draining them on a wire rack, sprinkling them with sea salt, they turned out to be pretty darn good!

Rewritten review: The crispiness is incredible! I was initially worried about the batter being bland, so I decided to spice it up with some herbs and spices. The onion rings turned out wonderfully sweet and crunchy. I also used this batter for the pollock I caught last summer, and it gave the fish a delightful crunch too. The next morning, I couldn't resist trying them cold from the fridge, and they were still perfectly crunchy! To ensure the batter stuck well, I prepped by cutting everything to size and letting them dry on paper towels before adding the coatings. After coating each piece and letting them rest on a cookie sheet, I fried the onion rings first and then the fish. The result was unbelievable – the best fried food I've ever made! Huge thanks to John for his fantastic videos – I truly appreciate them!

This recipe is absolutely amazing! It tastes just like A&W onion rings, but even better because you get to make them yourself! I made a couple of small changes to the recipe: since I didn't have club soda at home, I used some light beer from the fridge instead. I was so impressed with the result that I will definitely make them this way again. The first time I made these, I had some trouble with the batter not sticking well after cooking. So, the next time, I coated the onion rings in flour right after cutting them, before battering and dipping in the Panko crumbs. This made a huge difference - the batter held together perfectly, and the onion rings turned out to be the best I've ever had!

Fantastic recipe! By choosing the right brand of bread crumbs, you can keep the sodium low. The dish turned out incredibly crunchy. I made some swaps, using cornmeal instead of instant potato flakes and ginger ale instead of soda, and it worked perfectly. I even used the leftover mixture to coat Tilapia fillets, adding a bit more cayenne and smoked paprika for extra flavor. Highly recommended, especially if you follow the method demonstrated in the video.

I made these onion rings a few days ago and they were amazing! I haven't been able to enjoy onion rings since being diagnosed with gluten intolerance over a year ago, and I don't like battered rings either. These were just perfect, and they really do stay crunchy, no joke! I ran out of gluten-free panko crumbs and my health food store was out too, so I had to use gluten-free breadcrumbs instead. Surprisingly, it didn't make a difference at all – they were still perfectly crispy, just like promised. I think next time I'll try baking them instead, because the smell of frying lingered in the house all night. Chef John, you never disappoint and this recipe is another winner. Finally, I can indulge in delicious onion rings that suit my taste preferences!

I have experimented with numerous onion ring recipes, and this one is definitely the top choice in terms of both taste and simplicity. The onion rings turned out incredibly crispy. Following the instructions, I coated them in panko crumbs, then placed them on a sheet tray with a wire rack before freezing them. Once fully frozen, I transferred them to gallon freezer bags. With just one onion, I was able to fill 2 bags with delicious onion rings. When the craving strikes, all it takes is firing up the deep fryer and within 2 or 3 minutes, you have hot, mouthwatering onion rings. A huge shoutout to the amazing Chef John for this fantastic recipe.

When I suggested making onion rings, my husband was skeptical, saying homemade ones never turn out well. Undeterred, I decided to give it a try, and to my surprise, they turned out amazing - crispy on the outside and the kids absolutely loved them. I didn't have club soda on hand, so I used beer instead, much to my husband's initial annoyance. However, after trying them, he declared it must have been his beer that made them so delicious. The onions I used were exceptionally juicy, so I coated them in flour before dipping them in the batter to ensure it stuck. This recipe is now a favorite in our household. Not only are these the best onion rings we've ever had, but my husband had to admit he was wrong.

I made these last night and they turned out amazing! I didn't have potato flakes or Panko crumbs, so I substituted with cornmeal and homemade breadcrumbs. I will absolutely be making these again.

This was my first attempt at making these onion rings, and I was thoroughly impressed. They had a delightful flavor and were wonderfully crispy. I followed the flawless recipe, although I did coat them in seasoned flour before dipping. I will definitely be making these again without hesitation. I had some leftover rings, so I reheated them for lunch in a 325-degree oven. They turned out perfectly!