There’s nothing quite like the satisfying crunch of perfectly crispy onion rings made right at home. This easy recipe will have you enjoying golden, flavorful rings that are great as a snack or side in no time.
Prep Time15 min
Cook Time20 min
Total Time35 min
Difficulty
Medium
Simple Cooking Tips
Use cold water or beer in the batter for extra crispiness.
Slice onions evenly to ensure they cook at the same rate.
Fry in small batches to keep the oil temperature steady and avoid soggy rings.
Ingredients
0/11
Why You'll Love This Recipe
These onion rings are perfectly crispy on the outside and tender on the inside. They have a golden crunch that pairs well with many dips. Making them at home lets you control the seasoning and freshness.
Step 1
Pour enough oil into a Dutch oven so it comes about halfway up the sides, then heat it over medium until it reaches around 375°F (190°C). While the oil is warming up, mix together the buttermilk, flour, egg, baking powder, paprika, celery salt, parsley, hot sauce, salt, and pepper in a large bowl. Whisk everything until the batter is smooth and well combined.
Step 2
Carefully separate the onion slices into individual rings, then dip each one into the batter, letting any extra drip off. Gently lower the rings into the hot oil, working in batches so you don’t overcrowd the pot. Fry them for about a minute on each side, or until they turn a deep golden brown. Once cooked, transfer the onion rings to a plate lined with paper towels to drain off any excess oil. Keep frying the rest of the rings, and serve them up right away while they’re still crispy and warm.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Perfect Pairings
Serve these crispy rings hot with classic ketchup, spicy mayo, or a tangy barbecue sauce. They make a great side for burgers, sandwiches, or even as a fun appetizer at gatherings.
Leftover Tips
Store any leftovers in an airtight container in the fridge. Reheat in the oven or air fryer to bring back the crispiness. Avoid microwaving, as it can make them soggy.
Frequently Asked Questions
What type of oil is best for frying these onion rings?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.
Can I make the batter ahead of time?
It’s best to make the batter fresh for each batch to keep it light and crispy.
How do I know when the oil is hot enough for frying?
Use a thermometer to heat the oil to 375°F (190°C) for the best frying temperature.
Can I use regular milk instead of buttermilk?
You can, but buttermilk helps tenderize the onions and adds flavor; add a little lemon juice or vinegar to regular milk as a substitute.
How do I keep the onion rings crispy after frying?
Drain them on paper towels and serve immediately to maintain crispiness.
Can I bake these instead of frying?
Baking is possible but won’t yield the same crispy texture as frying.
What can I use if I don’t have celery salt?
Substitute with a pinch of celery seed or additional salt and a little garlic powder.
How thick should the onion slices be for frying?
Slice onions about ¼ inch thick for even cooking and a good crunch.
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