When made correctly, onion rings are one of the most delightful, crispy fried snacks around. But when made poorly, which is, unfortunately, a lot of the time, they can be soggy, flavorless, and a falling-apart mess. Want to make sure your homemade onion rings turn out like the latter description and not the former? Then follow these three onion ring tips.
Get Your Oil Hot Enough
In order for your onion rings to have the right texture, it’s crucial that you fry them at the correct temperature of 350 to 375 degrees Fahrenheit. Don’t do any guesswork with this, but rather use a frying thermometer so you can be sure of the exact temperature of your frying oil.
Work in Small Batches
By frying your oil in small batches, you can avoid your onion rings sticking together and being overcrowded to the point that they lower your oil’s temperature, which (as you know from above) would be a big mistake.
Drain on a Wire Rack, Not a Paper Towel
When draining your cooked onion rings, don’t place them directly on a paper towel, which can make them soggy. Instead, let them dry on a wire cooling rack with paper towels placed underneath if you need someplace to catch the oil.