Onion Rings, crispy fried onions with an American twist

Likely born in England, Onion Rings are a classic American staple, especially in New York. Here's my simple, quick recipe.

The History of Onion Rings

If you’ve visited New York, you’ve likely tasted onion rings—crispy, golden circles of fried onion that crunch between your teeth. Onion rings and fries are the classic sides served with burgers. You’ll also find them at Irish pubs and restaurants serving Southern American specialties.
Who invented onion rings? The recipe’s origins are debated, with several countries claiming credit. The earliest published recipe appears in British author John Molland’s 1802 cookbook, “The Art of Cookery Made Easy and Refined.”
The recipe likely crossed the Atlantic in the luggage of Irish and British settlers before reaching New York. Since then, onion rings have become so beloved they earned their own day: June 22, celebrated as Onion Rings Day.
There are as many recipes as there are onion varieties and restaurants. Here’s my version, true to New York tradition.

2 medium onions. Choose sweet varieties like Vidalia onions.
200 g (7 oz) flour.
2 teaspoons cayenne pepper.
1 teaspoon white pepper.
1 teaspoon salt.
5 g baking powder.
300 ml (1.25 cups) buttermilk. Buttermilk gives a better texture. Whole milk works as a substitute.
1 large egg or 2 small eggs.
About 125 g (4.4 oz) breadcrumbs.
Oil for frying.

1/ Slice the onions into rings 5–7 mm (0.2–0.3 in) thick. Don’t cut them too thick, or the coating will brown while the onion stays raw inside.
2/ Mix the flour, baking powder, both peppers, and salt in a bowl.
3/ Coat each onion ring in the flour mixture, making sure it’s completely covered. Place the rings on a plate.
4/ Whisk the buttermilk and egg together in a bowl until fully combined.
5/ Gradually add the flour mixture to the buttermilk and egg, stirring vigorously to avoid lumps.
6/ Dip each onion ring into the batter. Tip: use a two-pronged fork for easier handling.
7/ Place the rings on a wire rack to drain off excess batter. This step is crucial for good coating adhesion. Let them rest for 5 minutes.
8/ Pour the breadcrumbs into a shallow dish. Coat each onion ring one by one.
9/ Heat the oil to 180°C (356°F) maximum.
10/ Fry the onion rings for 2–3 minutes. A perfect onion ring is tender inside and crispy outside, with the coating firmly attached. Don’t fry more than 5 or 6 rings at once. Watch the temperature carefully. If the oil is too hot, the coating browns quickly but the onion won’t cook through. If it’s not hot enough, the coating won’t be crispy. Keep the oil between 175–185°C (347–365°F).
11/ Tip: while you finish frying all the rings, keep them warm on parchment paper in a 90°C (194°F) oven. Enjoy!