Michael Symon Dishes His Secrets to 'Very Crispy' Buttermilk-Battered Onion Rings

The Food Network star serves the onion rings with a dipping sauce that is "tangy and creamy with a mild heat"

You don't have to eat out to get perfect onion rings.

“The rings are very crispy, thanks to the outer coating of panko bread crumbs,” says Michael Symon, who includes this dish in his new Simply Symon Suppers cookbook. "The sprinkle of salt after frying will also bring out the sweetness of the onions and spices."

To help the batter stick to the onion rings, make sure your buttermilk and egg are very cold. The colder the batter, the less likely it is to slip off while cooking in the hot oil.

The dipping sauce — a mix of mayonnaise, horseradish, ketchup, mustard, Worcestershire and hot sauce — is "tangy and creamy with a mild heat." It can be made ahead and stored for weeks in the fridge — and is also good on burgers and sandwiches, says Symon.

Michael Symon's Buttermilk-Battered Onion Rings

Neutral cooking oil (such as canola oil), for frying

½ cup mayonnaise

2 Tbsp. prepared horseradish

2 Tbsp. ketchup

2 Tbsp. Dijon mustard

1 Tbsp. Worcestershire sauce

1 tsp. hot sauce

½ cup all-purpose flour

1 tsp. kosher salt, plus more for sprinkling

2 tsp. sweet paprika, divided

1 tsp. garlic powder, divided

1 tsp. onion powder, divided

2 medium Vidalia onions, sliced into ½-in.-thick rounds

½ cup whole buttermilk

1 large egg

2 cups panko bread crumbs

1. Line a large rimmed baking sheet with paper towels. Pour oil into a heavy-bottomed pot to a depth of about 4 inches. Heat oil over medium high to 360°.

2. Whisk together mayonnaise, horseradish, ketchup, mustard, Worcestershire and hot sauce in a medium bowl. Cover; chill until ready to serve.

3. Stir together flour, salt, 1 teaspoon paprika and ½ teaspoon each of the garlic powder and onion powder in a shallow bowl. Toss onion rings in flour mixture until fully coated on all sides; transfer onions to a plate. Add buttermilk and egg to remaining flour mixture in bowl, and whisk until combined. Set aside.

4. Stir together panko and 1 teaspoon paprika and ½ teaspoon each garlic powder and onion powder in a separate shallow bowl. Set aside.

5. Working with a few rings at a time, dredge onions in buttermilk mixture, coating all sides well. Shake off excess. Transfer rings to panko mixture, turning and pressing to coat both sides.

6. Working in batches, carefully add battered onions to hot oil. Fry until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer onion rings to baking sheet, and sprinkle with salt. Repeat with remaining onion rings, allowing oil to return to 360° between batches. Serve with dipping sauce.

Serves: 4
Active time: 40 minutes
Total time: 40 minutes

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