Homemade Onion Rings Recipe

Introduction

Homemade onion rings are a crispy, flavorful treat that’s easy to make in your own kitchen. With a simple batter and perfectly fried rings, they make a delightful snack or side dish for any meal.

Ingredients

• 2 sweet onions
• 2 cups buttermilk*
• 2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1/2 teaspoon fresh ground pepper
• Vegetable oil or canola oil for frying

Instructions

1. Step 1: Slice the onions into 1/2 to 1-inch thick rings and carefully separate them.
2. Step 2: Pour the buttermilk into a bowl and submerge the onion rings. Cover and refrigerate for at least one hour.
3. Step 3: Heat about 3 inches of oil in a Dutch oven or large pot to 360°F. If you don’t have a thermometer, dip the handle of a wooden spoon into the oil—when bubbles form around it, the oil is ready.
4. Step 4: In a wide shallow bowl or plate, combine the flour with salt and pepper.
5. Step 5: Using tongs, dredge the soaked onion rings in the flour mixture, making sure they are well coated. For extra crunch, dip them back into the buttermilk and flour again (double coating).
6. Step 6: Fry the rings in batches, careful not to overcrowd the pot. Cook for 2 to 3 minutes until golden brown. Watch closely as they can burn quickly.
7. Step 7: Remove the rings with tongs, letting excess oil drain, and place them on a paper towel-lined plate to cool slightly.
8. Step 8: Serve immediately with your favorite fry sauce or ketchup.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the flour mixture.
• You can use regular milk if you don’t have buttermilk, but adding a splash of lemon juice or vinegar helps mimic the tanginess.
• Try panko breadcrumbs for an extra crispy texture by pressing them onto the flour-coated rings before frying.

Storage

Onion rings are best enjoyed fresh for maximum crispiness. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a single layer in a preheated oven at 350°F for 5 to 7 minutes to restore some crunch. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the onion rings ahead of time?

Yes, you can soak the sliced onions in buttermilk a few hours ahead or overnight in the fridge. However, it’s best to coat and fry them just before serving for the crispest results.

What is the best oil for frying onion rings?

Vegetable oil or canola oil works well due to their high smoke points and neutral flavors. Avoid olive oil because it has a lower smoke point and may affect taste.

Homemade Onion Rings Recipe

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★★★★★

4.8 from 134 reviews

• Author: Rafael
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

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Description

Crispy and golden homemade onion rings made with sweet onions soaked in buttermilk and coated in seasoned flour, then deep-fried to perfection. This classic appetizer is perfect for serving with your favorite dipping sauces like fry sauce or ketchup.

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Ingredients

Scale 1x2x3x

Onion Rings

• 2 Sweet onions
• 2 cups Buttermilk

Batter & Coating

• 2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Frying

• Vegetable oil or canola oil, for frying (approximately 3 inches deep)

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Instructions

1. Slice Onions: Peel the sweet onions and slice them into rings between 1/2 to 1 inch thick. Gently separate the rings to prepare them for soaking.
2. Soak in Buttermilk: Place the onion rings in a bowl and cover them with buttermilk. Cover the bowl and refrigerate for at least one hour to tenderize and add flavor.
3. Prepare Oil for Frying: In a dutch oven or large deep pot, add vegetable or canola oil to a depth of about 3 inches. Heat the oil to 360 degrees Fahrenheit. If you don’t have a thermometer, dip the handle of a wooden spoon into the oil – when bubbles form around the handle, the oil is ready.
4. Mix Coating: In a wide shallow bowl or plate, combine the all-purpose flour with kosher salt and ground black pepper. Mix well to evenly distribute the seasoning.
5. Dredge Onion Rings: Using tongs, remove onion rings from the buttermilk and coat them thoroughly in the flour mixture. For extra crispiness, you can double coat by dipping them back in buttermilk and flour again.
6. Fry the Rings: Carefully add the coated onion rings to the hot oil without overcrowding the pot. Fry them in batches for 2-3 minutes until they turn golden and crisp. Watch closely to prevent burning, as they can go from perfectly done to burnt quickly.
7. Drain Excess Oil: Remove the fried onion rings with tongs and shake off excess oil. Place them on a paper towel-lined plate to drain and cool slightly.
8. Serve: Serve the onion rings immediately while hot with your favorite dipping sauces such as fry sauce or ketchup.

Notes

• Soaking the onions in buttermilk helps reduce their sharpness and results in a tender inside once fried.
• Maintain the oil temperature around 360°F for crispy and non-greasy onion rings.
• Do not overcrowd the frying pot to maintain consistent oil temperature.
• Double coating the rings increases the crunchiness and thickness of the batter.
• Use high smoke point oils like vegetable or canola oil for frying.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: Homemade onion rings, crispy onion rings, fried onion rings, classic appetizer, buttermilk onion rings