Onion rings are one of the most beloved side dishes out there, and making them on your own can be pretty fun. If you’re yet to master your own recipe and feel like your onion rings are missing something to be perfect, try fixing these common mistakes that you’re probably making without even knowing.
Room Temperature
Your onions and batter won’t benefit from being left at room temperature. The colder your batter is, the easier it will stick to your onion rings. You should also chill onion slices in ice-cold water for at least 10 minutes before frying them for the same reason.
No Heat
The temperature you’re using when frying your onion rings will determine how delicious they taste. If the temperature is too low, your rings will soak up to much oil, so it’s best to stick at 375°F for as long as you can.
No Coating
The most difficult part of frying onion rings is getting the batter to stick to them all the way through. You can make things a little bit easier by coating your onion rings before dipping them into the batter, and cornstarch is one of the most popular options on the market.
