|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||5%|
|Total Sugars 7g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Deep-fried onion rings are one of our guilty pleasures. We don't make them often, so they are a real treat when we do. The batter for these onion rings is simply made with flour, baking powder, an egg, milk, and seasonings. Dip the sliced onion rings into the batter and fry until a crispy golden brown. Serve them along with grilled steaks, burgers, or sandwiches. And crispy fried onion rings make a great burger or pulled pork topping.
Large sweet onions, like Vidalias, are perfect for onion rings. This batter makes an excellent coating on the onion rings, and you can change it up and season it with a dash of your favorite seasoning blend. We like to add a salt-free Cajun seasoning to the batter. If your seasoning contains salt, reduce the amount of salt in the batter.
These beer battered onion rings are another excellent option.
Click Play to See These Crispy Fried Onion Rings Come Together
Gather the ingredients.
Heat the oven to 200 F. Line a baking sheet with paper towels and have a spare baking sheet or pan ready for keeping the fried onion rings warm.
Wash and peel the onions and then cut them into 1/4-inch thick rounds. Separate rounds into rings.
Heat 3 to 4 inches of vegetable oil in a deep, heavy pan or deep fryer to 365 F.
In a bowl, combine flour, seasonings, and baking powder. In a small bowl, whisk together egg and milk. Add milk mixture to dry ingredients. Stir until well blended.
Dip onion rings into batter, then drop into deep fat at about 365. Work with just a few at a time; don't crowd them.
Fry the onion rings until they are golden brown, turning to brown both sides. Each batch will take about 2 to 3 minutes.
Remove the onion rings to the pan with paper towels to drain thoroughly. Transfer them to another pan and move them to the preheated oven to keep warm while you make subsequent batches. They will stay crisp for about 20 to 30 minutes.
Repeat with the remaining onion rings.
Once all of the onion rings have been fried, serve immediately, sprinkled with salt.
- Make sure the oil has reached 365 F before adding subsequent batches. Keep batches small and don't crowd. The oil will take longer to come back to temperature if too many pieces are added at once, resulting in an oilier coating on the onion rings.
- Chill the batter in the fridge for a bit to get it cold before using it. A batter that's cold will adhere to the onion rings better when frying.
Jazz it up and add some seasonings to the batter.
- Replace some of the salt with Creole or Cajun seasoning or a seasoned salt blend.
- Or, add about 1/2 teaspoon of garlic powder to the batter.
- Onion powder and paprika would be good choices as well.
How to Store
While best if eaten the same day, if there are any leftover onion rings, you can store them in an airtight container in the fridge for one to two days. To reheat, put them on a baking sheet and place in a preheated 350 F oven for approximately 10 minutes.