Crispy bread crumb coating and a wet batter come together to make this diner classic. Combined with a tangy sauce, it's the perfect onion ring combination.
1large onion, cut into 1/4-inch slices (I use sweet onions)
1 1/4cupsall-purpose flour
1cupbread crumbs
1teaspoonsalt
1teaspoonbaking powder
1egg
1cupmilk, or as needed
For the Sauce
1/3cupmayo
2tbspsour cream
2tbspcreamy horseradish sauce
1tbspketchup
1/4tsppaprika
1/4tspgarlic salt
Instructions
For the sauce: Mix all ingredients together until well combined. Cover and refrigerate while you prepare the rings. This will give the flavors time to meld.
For the rings: Heat the oil in a deep-fryer to 365 degrees F
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder, and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack set over foil or into a sheet pan to catch the drips (easy clean up) and allow to set up (until the batter stops dripping).
Pour the bread crumbs into a shallow dish. Place the rings a few at a time into the crumbs and toss the crumbs over the ring to coat. Shake off any excess crumbs The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with salt and serve with dipping sauce
Notes
these can even be fried ahead and then cool and flash freeze on a sheet pan. Then, pop them in a zip top bag and place in your freezer for up to two months. The next time you're ready for some crispy onion rings, simply re-heat them in your oven. I do this by baking them on an oiled cookie sheet at 375 until hot and crispy, about 12-15 minutes.