Print

Simon And Seaforts Onion Rings

Simon And Seaforts Onion Rings - recipe card
Print Recipe

Crispy, golden onion rings with a light, shatteringly crunchy coating and sweet, tender onion inside. The secret is a double-dip buttermilk-and-seasoned flour technique that ensures every ring is perfectly coated and never greasy.

Ingredients

Scale
  • 2 large sweet onions (such as Vidalia or Walla Walla)
  • 2 cups buttermilk, well-shaken
  • 1 large egg
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 6 cups vegetable oil (for deep frying, such as canola or peanut)
  • Flaky sea salt, for finishing

Instructions

  1. Start by preparing the onions: peel both large sweet onions and slice them crosswise into 1/2-inch-thick rounds. Separate the rounds into individual rings, discarding the smallest inner rings (save those for another use). You should have about 20 to 24 nice, sturdy rings. Place the rings in a large bowl.
  2. In a separate bowl, whisk together the buttermilk, egg, 1/2 teaspoon of the kosher salt, the black pepper, and cayenne pepper (if using). Pour this buttermilk mixture over the onion rings and toss gently to coat. Cover the bowl with plastic wrap and let the onions soak in the refrigerator for at least 30 minutes (or up to 2 hours). This soak tenderizes the onions and helps the coating adhere.
  3. In a large, shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, and the remaining 1/2 teaspoon of kosher salt. The cornstarch and baking powder create a lighter, crispier crust that stays crunchy longer.
  4. Line a baking sheet with parchment paper or a wire rack. Working with a few rings at a time, lift an onion ring from the buttermilk mixture, letting excess drip off briefly. Dredge it in the flour mixture, pressing gently to coat all sides. Shake off any excess flour and place the ring on the prepared baking sheet. Repeat with half of the rings, then let them rest for 5 minutes. This rest allows the coating to hydrate and cling better during frying.
  5. After the rest, dip each ring back into the buttermilk mixture (a second dip), then dredge again in the flour mixture for a double coating. Place back on the baking sheet. Repeat with all remaining rings. This double-dip method produces a thick, shatteringly crisp crust that won’t fall off during frying.
  6. Pour the vegetable oil into a heavy-bottomed pot or Dutch oven, filling it no more than halfway full (about 3 inches deep). Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until the thermometer registers 375°F / 190°C. Maintain this temperature as you fry.
  7. While the oil heats, line a large plate or baking sheet with paper towels or a wire rack set over a baking sheet. Have flaky sea salt ready for seasoning immediately after frying.
  8. Once the oil reaches 375°F / 190°C, carefully add 4 to 5 onion rings (do not overcrowd) to the hot oil using tongs or a spider skimmer. Fry for 2 to 3 minutes, flipping halfway through, until golden brown and puffed. The oil temperature will drop slightly when you add the rings; adjust the heat as needed to keep it around 350°F / 177°C for best results.
  9. Using a slotted spoon or spider, transfer the fried onion rings to the prepared paper towel-lined or wire rack-lined sheet. Immediately season with a pinch of flaky sea salt while they are still hot. Repeat with the remaining rings, letting the oil return to 375°F / 190°C between batches.
  10. Serve the onion rings immediately while they are hot and crisp. They pair wonderfully with a dipping sauce such as ranch dressing, chipotle aioli, or classic ketchup. For best texture, consume within 10 minutes of frying.

Notes

Storage: Leftover onion rings can be stored in an airtight container in the refrigerator for up to 2 days, but they will lose crispness. Reheating: To restore crunch, reheat in a 400°F / 204°C oven (convection if available) on a wire rack for 5 to 7 minutes, flipping halfway. Avoid microwaving, which turns them soggy. Freezing: After the double coating and before frying, freeze the rings in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1 to 2 minutes to the cooking time. For a slightly lighter version, you can bake the rings on a greased wire rack at 425°F / 218°C for 12 to 15 minutes, flipping once, but they will not be as crispy as deep-fried.

Nutrition

Keywords: onion rings, crispy onion rings, Simon And Seafort recipe, copycat onion rings, deep fried onion rings, appetizer, American snack, buttermilk onion rings, restaurant style onion rings, game day snack, party appetizer, sweet onion rings

Find it online: https://copycatkitchenco.com/simon-and-seaforts-onion-rings/