These crispy homemade onion rings have sweet onion centers and a craggy golden coating that stays crunchy when the oil is hot enough. A simple flour-and-buttermilk batter helps the breadcrumbs cling, and frying in small batches keeps the temperature steady.
Cutting the onions into even rings helps them cook at the same pace. A brief soak in cold water mellows their sharpness, while thoroughly drying each ring before coating prevents the breading from slipping. A rack keeps finished rings crisp better than a flat plate.
What makes this recipe work
Cutting the onions into even rings helps them cook at the same pace. A brief soak in cold water mellows their sharpness, while thoroughly drying each ring before coating prevents the breading from slipping. A rack keeps finished rings crisp better than a flat plate.
Ingredients and practical tips
Use a heavy pot and a thermometer, leaving plenty of room above the oil. Fry at about 350°F (175°C); add only a few rings at a time and let the oil return to temperature between batches. Never leave hot oil unattended, and keep water away from the pot.
How to make crispy homemade onion rings
Use a heavy pot and a thermometer, leaving plenty of room above the oil. Fry at about 350°F (175°C); add only a few rings at a time and let the oil return to temperature between batches. Never leave hot oil unattended, and keep water away from the pot.
Separate onion slices into rings. Soak in cold water for 10 minutes, then drain and pat completely dry. Whisk buttermilk and egg in one bowl. In a second bowl, mix flour, salt, paprika, and pepper. Place panko in a third bowl.
Dip each onion ring in seasoned flour, then buttermilk mixture, then panko. Set coated rings on a rack for 5 minutes. Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry a few rings at a time for 2–3 minutes, turning once, until golden.
Transfer to a rack, season lightly while hot, and let the oil recover to 350°F before the next batch. Serve immediately.
What to serve with it
Serve right away with ketchup, a tangy yogurt dip, or barbecue sauce. They pair well with our homemade cheeseburgers or crispy Baja fish tacos.
Storage and reheating
Onion rings are at their best straight from the fryer. Refrigerate leftovers within 2 hours and use within 3 days; re-crisp on a wire rack in a 400°F oven for 6–8 minutes. Avoid microwaving, which softens the coating.
Estimated nutrition
Estimated per serving, assuming four portions and that some frying oil remains in the pot. Actual oil absorption varies by batch size and temperature.
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Carbohydrates | 52 g |
| Protein | 8 g |
| Total fat | 22 g |
| Saturated fat | 4 g |
| Fiber | 4 g |
| Total sugars | 7 g |
| Sodium | 720 mg |
Crispy Homemade Onion Rings Recipe
Prep: 20 minutes · Cook: 20 minutes · Total: 40 minutes · Serves: 4
Ingredients
- 2 large yellow onions, cut into 1/2-inch rings
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 1/2 cups panko breadcrumbs
- Neutral oil, for frying
- Separate onion slices into rings. Soak in cold water for 10 minutes, then drain and pat completely dry.
- Whisk buttermilk and egg in one bowl. In a second bowl, mix flour, salt, paprika, and pepper. Place panko in a third bowl.
- Dip each onion ring in seasoned flour, then buttermilk mixture, then panko. Set coated rings on a rack for 5 minutes.
- Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry a few rings at a time for 2–3 minutes, turning once, until golden.
- Transfer to a rack, season lightly while hot, and let the oil recover to 350°F before the next batch. Serve immediately.
Why does my breading fall off?
Dry the onion rings well before coating and press the panko into the surface. Let breaded rings rest briefly before frying.
Can I prepare them ahead?
You can coat them up to 30 minutes ahead and keep them uncovered in the refrigerator; fry just before serving.
Explore more ideas in our quick meals collection.
Crispy Homemade Onion Rings
Ingredients
Method
- Separate onion slices into rings. Soak in cold water for 10 minutes, then drain and pat completely dry.
- Whisk buttermilk and egg in one bowl. In a second bowl, mix flour, salt, paprika, and pepper. Place panko in a third bowl.
- Dip each onion ring in seasoned flour, then buttermilk mixture, then panko. Set coated rings on a rack for 5 minutes.
- Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry a few rings at a time for 2–3 minutes, turning once, until golden.
- Transfer to a rack, season lightly while hot, and let the oil recover to 350°F before the next batch. Serve immediately.
