National Onion Rings Day is June 22, a summertime salute to the fried side dish that often outshines whatever it came with. A great onion ring is a study in contrast: a shatteringly crisp shell wrapped around a sweet, tender onion.
Rings versus fries
Every diner argues the point, and onion rings have a strong case. Where fries are all potato and salt, a ring adds a layer of sweetness and a completely different texture, from the crackle of the coating to the soft pull of the onion inside. They are a little more work to make than fries, which is exactly why a well-made batch feels like a treat. Today is the day to give them top billing.
Start with the right onion
The onion matters more than people expect. Large, mild, sweet onions fry up gentle and tender rather than sharp and eye-watering. Slice them a generous half inch thick so the rings have enough body to stay intact, then pop out the individual rings and set aside the tiny centers for another use. A soak in buttermilk for 20 minutes softens any harshness and gives the batter a surface to grab onto.
Beer batter versus breadcrumb
There are two classic roads to a crispy ring, and both are worth trying. A beer batter, made by whisking flour with cold beer, fries into a light, airy, almost tempura-like crust. A dredge of flour, then egg, then panko produces a thicker, craggier, extra-crunchy shell. Whichever you choose, keep your oil near 360 degrees and fry in small batches so the temperature does not crash. Pull the rings when they hit a deep golden brown and drain them on a rack.
A basket of hot, crisp onion rings can quietly steal the whole meal.
Do not forget the sauce
A plain ring is good, but the right dip makes it unforgettable. Skip the lone ketchup bottle and whisk up a quick fry sauce from mayo, ketchup, smoked paprika, and a splash of hot sauce. A creamy garlic aioli or a tangy buttermilk ranch also pairs beautifully with the sweetness of the onion. Set the rings out the moment they are cool enough to handle, because like all fried food, they are at their absolute best within a few minutes of leaving the oil.
How to celebrate
- 1Pick a sweet onion
Big, mild onions fry up sweet and tender, which is exactly what you want inside a crisp shell. Slice them thick, about half an inch, and separate into individual rings. A sturdy ring holds its shape and gives you that satisfying pull with each bite.
- 2Soak before you batter
Soak the raw rings in buttermilk for 20 minutes before coating. It tames any harsh bite, sweetens the onion, and gives the batter something to cling to. This small step is the difference between good rings and great ones.
- 3Choose your coating
Beer batter fries into a light, tempura-like crust, while a flour-egg-panko dredge gives a thicker, crunchier shell. Try both to see which you like. Fry in oil held around 360 degrees and pull the rings when they are deep golden.
- 4Make a dipping sauce
Onion rings deserve better than plain ketchup. Stir together mayo, ketchup, a little smoked paprika, and a dash of hot sauce for a quick fry sauce. A garlic aioli or a tangy ranch also pairs beautifully.