Ingredients
Equipment
Method
- In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and 1 tbsp of the chopped parsley. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Peel and slice onions into 1/8-inch thick rings. In a shallow dish, place the flour. In a second dish, lightly beat the eggs. In a third dish, combine Panko breadcrumbs, grated Parmesan, salt, pepper, garlic powder, and smoked paprika.
- Working in batches, dredge each onion ring in flour, then dip in the egg, and finally press firmly into the Panko-Parmesan mixture to coat completely. Place on a baking sheet.
- In a large, heavy-bottomed pot, heat oil to 350-375°F (175-190°C).
- Carefully fry the onion rings in small batches for 2-3 minutes, flipping once, until deep golden brown and crispy. Do not overcrowd the pan.
- Remove the onion rings with a slotted spoon or tongs and drain on a wire rack. Immediately sprinkle with a little salt. Once all rings are fried, pile them in a serving bowl, garnish with the remaining fresh parsley, and serve immediately with the chilled dipping sauce.
Notes
Maintain Oil Temperature: Use a thermometer to keep the oil between 350-375°F (175-190°C) for maximum crispiness.
Don't Overcrowd the Pan: Fry in small batches to ensure the oil temperature doesn't drop, which can lead to greasy results.
Use a Wire Rack: Let the onion rings drain on a wire rack, not paper towels, to keep them from steaming and getting soggy.
Freshly Grated Parmesan: Grating your own cheese from a block provides the best flavor and texture for the crispy coating.
Don't Overcrowd the Pan: Fry in small batches to ensure the oil temperature doesn't drop, which can lead to greasy results.
Use a Wire Rack: Let the onion rings drain on a wire rack, not paper towels, to keep them from steaming and getting soggy.
Freshly Grated Parmesan: Grating your own cheese from a block provides the best flavor and texture for the crispy coating.