Crispy Onion Rings

Why You’ll Love This Recipe

These onion rings are easy to make and come out crispy every time! The batter is light and crispy, while the onions stay sweet and tender inside. You can customize the seasoning to fit your tastes, and they’re perfect for dipping in sauces like ketchup, ranch, or spicy mayo. Plus, making them at home means you can control the thickness of the batter and the level of crispiness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large onions (yellow or white onions work best)
• 1 cup all-purpose flour (for dredging)
• 1 1/2 cups buttermilk (or regular milk, if preferred)
• 1 egg
• 1 1/2 cups all-purpose flour (for batter)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon baking powder
• Vegetable oil (for frying)

Directions

1. Prepare the Onions:

• Peel the onions and slice them into 1/4 to 1/2-inch thick rings.
• Carefully separate the rings and set them aside. Discard the small inner pieces or save them for another recipe.

2. Make the Dredging Station:

• In one bowl, add 1 cup of flour for dredging.
• In a second bowl, whisk together the buttermilk and egg.
• In a third bowl, combine 1 1/2 cups flour, garlic powder, onion powder, paprika, salt, pepper, cayenne (if using), and baking powder. This will be your batter.

3. Dredge the Onion Rings:

• Coat each onion ring in the flour, shaking off any excess.
• Dip the floured onion ring into the buttermilk mixture, letting the excess drip off.
• Finally, coat the onion ring in the batter mixture, ensuring it is fully covered. Set aside on a plate or tray.
• Repeat with the remaining onion rings.

4. Fry the Onion Rings:

• In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the onion rings fully.
• Working in batches, carefully drop the coated onion rings into the hot oil. Don’t overcrowd the pot to ensure even frying.
• Fry the onion rings for 2-4 minutes or until golden brown and crispy, flipping them halfway through to ensure even cooking.
• Use a slotted spoon to remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.

5. Serve:

• Serve the onion rings hot with your favorite dipping sauces like ketchup, ranch, or spicy mayo.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 10-12 minutes (depending on the size of your batches)
Total time: 25-30 minutes

Variations

• Beer-Battered Onion Rings: Replace the buttermilk with beer for a slightly different, richer flavor and even crunchier texture.
• Sweet Onion Rings: Try using sweet onions (like Vidalia) for a milder, sweeter flavor.
• Spicy Onion Rings: Add more cayenne pepper or a dash of hot sauce to the batter for a spicier kick.
• Parmesan-Coated Onion Rings: After dipping the onion rings in the batter, roll them in a mixture of grated Parmesan cheese and breadcrumbs for an extra crispy and cheesy crust.

Storage/Reheating

• Storage: Store leftover onion rings in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in the oven at 375°F (190°C) for 5-10 minutes to regain their crispy texture. You can also reheat them in a skillet with a little oil for a few minutes on each side.

FAQs

Can I make onion rings ahead of time?

You can prep the onion rings (dredging and battering) ahead of time and store them in the fridge for a few hours before frying. However, they’re best fried fresh for maximum crispiness.

Can I bake these instead of frying?

Yes, you can bake the onion rings instead of frying them. Preheat your oven to 400°F (200°C), place the battered onion rings on a parchment-lined baking sheet, and spray them lightly with cooking spray. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

How can I make the batter extra crispy?

Make sure the oil is hot enough (350°F) when frying, as this helps the batter cook quickly and stay crispy. Adding baking powder to the batter also helps create a lighter, crunchier texture.

Can I freeze onion rings?

Yes! To freeze, arrange the breaded onion rings in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag. To cook from frozen, fry them directly from the freezer, adding an extra minute or two to the frying time.

Conclusion

These Crispy Onion Rings are the perfect combination of tender onions, crunchy batter, and irresistible flavor. Whether you’re serving them with a burger or enjoying them as a snack on their own, they’re sure to become a favorite. Easy to make, highly customizable, and always delicious—this recipe will elevate any meal or party spread!

Crispy Onion Rings

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Crispy Onion Rings are the perfect combination of tender onions and a crunchy, seasoned batter. Fried to golden perfection, they’re great as a side, appetizer, or snack, and are sure to be a hit when served with your favorite dipping sauces.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 large onions (yellow or white onions work best)
• 1 cup all-purpose flour (for dredging)
• 1 1/2 cups buttermilk (or regular milk, if preferred)
• 1 egg
• 1 1/2 cups all-purpose flour (for batter)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cayenne pepper (optional for heat)
• 1 tsp baking powder
• Vegetable oil (for frying)

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Instructions

1. Peel the onions and slice them into 1/4 to 1/2-inch thick rings. Separate the rings and set aside.
2. In one bowl, place 1 cup of flour for dredging. In a second bowl, whisk together buttermilk and egg. In a third bowl, combine 1 1/2 cups flour, garlic powder, onion powder, paprika, salt, pepper, cayenne, and baking powder for the batter.
3. Coat each onion ring in the dredging flour, dip into the buttermilk mixture, then coat in the batter. Set aside on a plate.
4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the onion rings in batches for 2-4 minutes, flipping halfway through, until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
5. Serve hot with your favorite dipping sauces like ketchup, ranch, or spicy mayo.

Notes

• For extra crispiness, ensure the oil is hot enough (350°F), and don’t overcrowd the pot when frying.
• If you prefer a lighter batter, substitute beer for the buttermilk in the recipe.
• Store leftover onion rings in the fridge for up to 2 days, and reheat in the oven at 375°F (190°C) for a crispy texture.

Nutrition

• Serving Size: 1 onion ring
• Calories: 90
• Sugar: 2g
• Sodium: 220mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg