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Onion Rings Recipe

Onion Rings Recipe

These homemade onion rings are golden, crispy, and full of flavor—just like the ones you'd get at your favorite diner, but even better fresh from your own kitchen. The secret? Sweet white onions soaked to mellow their bite, a double-dipped seasoned batter for crunch, and a quick deep-fry to golden perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large white onions or sweet yellow onions for extra sweetness
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt plus more for finishing
  • 1 tsp paprika optional, for color and smokiness
  • ½ tsp garlic powder optional
  • 2 eggs beaten
  • 1 cup milk dairy or non-dairy like almond milk
  • Oil for frying canola or vegetable oil—see tips

Method
 

  1. Slice & Soak (10 min):
  2. Peel onions and cut into ½" thick rings. Separate carefully. Soak in cold water for 10 minutes to mellow the bite, then pat dry on paper towels.
  3. Prep the Batter (5 min):
  4. In a shallow bowl, whisk flour, baking powder, salt, paprika, and garlic powder. In another bowl, beat eggs with milk.
  5. Batter & Fry – Round One (10 min prep + 20 min fry):
  6. Heat 2–3" oil in a deep skillet or fryer to 350°F (175°C).
  7. Dip each dry ring into flour mixture, then the egg-milk, then back into flour—this double coat ensures extra crispiness.
  8. Fry the Rings:
  9. Carefully place rings in hot oil, frying 3–4 at a time for even cooking. Fry 2–3 minutes per batch, until golden brown, flipping once. Use a slotted spoon to remove and drain on paper towels.
  10. Serve Hot:
  11. Sprinkle lightly with salt while still warm. Serve straight from the fryer for ultimate crunch!

Notes

  • Soaking the onions helps mellow their sharp bite, making the final result sweeter and more enjoyable.
  • Double-dipping (flour → egg mixture → flour) gives the onion rings their signature crispy coating.
  • Oil temperature is crucial—use a thermometer and keep it steady at 350°F for best texture.
  • Don’t overcrowd the pan while frying. Fry in small batches to avoid dropping the oil temperature.
  • Keep batches warm in a 200°F oven on a rack-lined baking sheet while you finish frying the rest.
  • For extra crunch, use a wire rack instead of paper towels when draining fried rings.