So, Parmesan Onion Rings, Eh?
Alright, pull up a chair—I’ve got a story for you. The first time I tried making viral Parmesan onion rings was after seeing this wild video online where the cook basically deep-fried happiness (with cheese). I botched it, naturally—batter everywhere, cheese glued to the counter instead of the onions. But y’know what? As daft as my kitchen looked, my family still demolished them. Now, every time the scent of fried onions drifts out of my kitchen, someone yells, “Are you making that viral thing again?” And yes, sometimes it’s me. With a mouth full of onion ring, obviously.
Why You’ll Love This (Or, Why My Family Thinks I’m a Genius)
I make this whenever there’s a movie night or when, honestly, I just need to feel a bit fancy (which, let’s be honest, is most Fridays). My kids get genuinely excited about these—mostly because they’re crispy but I suspect it’s also an excuse to eat cheese without judgement. Oh, and here’s a confession: sometimes I eat half the batch before anyone else gets a whiff; the struggle to resist is kind of real (don’t tell them).
What You’ll Need (aka, Stuff That’s Probably Already in Your Cupboard)
- 2 large onions—you can use yellow or white (I tried red onions once, and eh… stick with the classics)
- 1 cup all-purpose flour (grams? I mean, about 120g, if you like precision)
- 2 eggs (large, but I’ve used medium in a pinch and it was fine)
- 2 cups panko breadcrumbs (or regular, but panko gives it that crunch)
- 1 to 1.5 cups grated Parmesan (the real deal is dreamy, but honestly, Kraft in the green tube works, too—my gran would be scandalized)
- Salt and pepper, to taste (sometimes I go wild and add garlic powder, but not always)
- Oil for frying—I use vegetable or sunflower oil (olive oil makes it a bit weird, just saying)
- Optional: a pinch of smoked paprika or Italian herbs for some pizazz
How Do You Make These Crispy Wonders?
- Peel your onions and slice into rings, about 1/2 inch thick or so. Separate them gently—this is when I usually lose patience and just make do with slightly wonky rings. If they break, who cares?
- Set up three bowls: one with flour (mix in some salt and pepper), one with beaten eggs (whisk them good), and one with panko mixed with Parmesan and whatever optional seasonings make you happy (this is where sneaking a bite is totally normal).
- Dip each ring first in flour, then egg, then the panko-Parmesan mix. Press gently so the coating sticks—a little messy is fine. Actually, it usually looks a bit odd at this stage but don’t sweat it.
- Pour oil into a deep pan, enough so the rings can float around (sort of like bathing beauties). Heat it up to about 350°F—but I never use a thermometer. I drip some batter in; if it sizzles, you’re good.
- Fry the coated onion rings in batches—don’t crowd them. They need some space to crisp up. About 2–3 minutes per side, turning once—that magical golden color is your friend. If one goes dark quickly, just pretend it’s ‘extra caramelized.’ Happens to everyone, right?
- Scoop out with a slotted spoon onto paper towels or that old wire rack you have (mine’s a bit rusty but works fine).
Notes from My Kitchen Chaos
- Sometimes the cheese clumps up—don’t panic; just shake the bowl a bit or add a dash of extra panko.
- If you run out of breadcrumbs, crushed crackers are a wild but tasty substitute. Nabisco stuff is what I grabbed last time.
- I’ve learned (the hard way) not to salt the rings straight out of the oil or the coating slides off—give it a quick sec to cool first.
Tried and Occasionally Failed Variations
- I once added fresh chopped parsley to the panko—looked fancy, didn’t really add much flavor. Still, worth a try if you want color.
- Swapping in shredded cheddar for half the parm worked—texture’s not as crispy but my partner likes it “cheesier anyway.”
- Tried a baked version once. It just wasn’t right—honestly, frying is where magic happens here.
What Equipment Do You Need, Really?
I use a deep frying pan, but a wok works too—even a big pot if that’s all you’ve got. Don’t stress over fancy tools; a slotted spoon is handy, but honestly, I’ve fished them out with chopsticks in a pinch (don’t judge!).
How Do You Keep These Fresh? (If They Last)
Store leftovers in an airtight container in the fridge for up to two days—though, honestly, in my house they’ve never survived past the next morning. If you want to try reheating, a quick blast in the oven at 375°F helps crisp them up. Microwaving just makes ‘em sad and floppy—strongly not recommended.
Serving Them Up, Family-Style
Serve hot with a dip (my go-to is garlic aioli, though my brother insists it’s ketchup or bust). Sometimes we do a platter for game night and honestly, that’s when conversation gets lively—seems like nobody can resist dipping and double-dipping. I like them with a homemade ranch from Bon Appetit, or even a simple sriracha mayo for a little kick.
What I’ve Learned (Pro Tips, or: How Not to Mess It Up)
- Don’t rush the oil—cold oil = greasy rings. I once started too soon and regretted it, soggier than a wet week in April.
- If you don’t press the cheese mix onto the rings, the coating falls right off—gently smoosh it on, awkward as it feels.
- Double-dipping (flour-egg-panko, then egg-panko again) makes a thicker, crunchier crust. Learned that form a Smitten Kitchen deep dive—worth a try.
Wait, Quick FAQ (Because My Friends Always Ask)
Q: Can I make these in an air fryer?
Yup, probably! I tried once and they came out okay, not quite as crunchy but definitely less oil (and way less splatter). Might need to up the Parm for extra flavor, though.
Q: Do I need to freeze or chill before frying?
Actually, I find it works better if you chill them for about 15 minutes —the coating sticks better. But I’ve skipped this when I was starving and they were fine, just messier.
Q: Can I go gluten-free?
Totally—just use gluten-free flour and breadcrumbs. Done this for my aunt who’s celiac and honestly, barely noticed the difference (except my wallet, gluten-free panko isn’t cheap!).
Q: What’s the best cheese?
I mean, Parm is king, but pecorino works in a pinch. Kraft works too, despite what Italian nonnas might say.
A Little Side Ramble
So, this one time, I made a double batch for a family picnic, and a seagull swooped down and nabbed one right off the serving plate. Dawn chorus and cheddar. I swear these onion rings have universal appeal—even birds know it.
Ingredients
- 2 large yellow onions
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 1/2 cups grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- Vegetable oil, for frying
Instructions
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1Slice the onions into 1/2-inch thick rings, then separate the layers carefully.
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2In a shallow bowl, mix together the flour, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, combine the grated Parmesan, panko breadcrumbs, and garlic powder.
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3Dip each onion ring into the flour mixture, then into the beaten eggs, and finally coat well in the Parmesan-panko mixture.
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4Heat about 2 inches of vegetable oil in a large pot to 350°F (175°C).
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5Fry the coated onion rings in batches for 2-3 minutes each side until golden brown and crispy.
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6Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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