So picture this: it’s a Sunday afternoon, football’s on (though honestly I’m not even sure who’s winning most games), and my sister drops by with the kids. They’re already plotting sneak attacks on the cookie jar. But I know, from past experience, nothing actually quiets the herd quite like a massive tray of homemade onion rings, all crispy and piping hot. True story: the first time I made these, I scorched half the batch and the kitchen smelt like a chip shop for a week—still, everyone ate ’em. I’m convinced there’s some onion ring amnesty that fogives all cooking sins…or maybe it’s just the magic of fried food.
Why you’ll pretty much love making these
I make these when I want to feel like a fry wizard or need to use up those half-dead onions knocking around the veggie drawer. My family goes absolutely haywire for these—especially if I toss in a little smoked paprika (sometimes too much, oops). I mean, what’s not to love? There’s just something about the combo of soft-sweet onion, crunchy golden shell, and a sprinkle of salt that makes even my pickiest nephew abandon his phone. If I’m honest, they’re also a bit of nostalgia on a plate for me—used to get these with my dad at the old corner café (he swore their onions were imported from somewhere fancy, but now I think he just liked how greasy his fingers got). The only headache: cleaning up the splattered oil. But, you know, it’s worth it.
Let’s talk ingredients (and a few secrets)
- 2 big onions (yellow’s classic, but I sometimes use red for extra sweetness—my granny, Maureen, only ever used Spanish onions, but honestly I just grab what’s on hand)
- 1 cup plain flour (all-purpose, if you want to be proper; I’ve tried whole wheat in a pinch, but the flavor’s a bit… different)
- 1/2 cup cornflour (aka cornstarch; makes things super crispy—a mate swears by rice flour, but I keep forgetting to buy it)
- 1 cup cold sparkling water (or beer—yep! Guinness made these awfully dark once but they were tasty)
- 1 teaspoon baking powder (eh, I sometimes forget, but it does help puff things up)
- 1 teaspoon smoked paprika (optional—you can skip, but I add it unless I can’t find it which happens… too often)
- Salt & pepper, to taste (go heavy here, trust me; although my doctor probably wouldn’t agree)
- 2 cups breadcrumbs (panko’s lovely, but normal works too—if you actually want to bother crumb-coating, sometimes I just fry ‘em in batter and they’re fine)
- Oil for frying—vegetable, canola, sunflower, whatever floats your boat—I just avoid olive oil because it turns weirdly bitter when hot.
How I usually make these (with occasional chaos)
- Peel your onions and slice them into chunky rings—maybe 1cm thick? Not too thin, or they’ll fall apart. If the layers separate weirdly, just push them back together (or eat the little inside bits raw, like my niece does, for reasons I truly cannot explain).
- Whisk up the batter: flour, cornflour, baking powder, paprika, salt, pepper. Pour in the cold sparkling water (or beer)—it bubbles, goes a bit lumpy, but don’t panic! The lumps disappear as you dip. If it’s too thick, splash in a little more liquid. This is the bit where I taste the batter and regret it, every time (it tastes floury and odd, but wild optimism remains).
- Set out a bowl of breadcrumbs (if using). I line up the rings, bowl of batter, and breadrumbs like some assembly line—though, honestly, sometimes I skip the crumbs. Soup the onion rings through the batter; let the extra drip off, then toss them gently into the breadcrumbs. Don’t be shy about pressing crumbs on—this is your crunch-factory moment.
- Meanwhile, heat your oil in a deep pan (test with a chopstick or wooden spoon—the oil bubbles immediately, it’s ready; if not, wait a bit. I’ve tried doing this too soon and only got soggy sadness).
- Drop the rings in, a few at a time. Fry until golden and puffed up—usually 2–3 mins, but keep an eye out. I always let one go a little too long so we get an extra crispy one as a “chef’s treat.” Fish them out with a slotted spoon and lay on kitchen towel to drain off the guilt (well, the excess oil anyway).
Notes I’ve scribbled (mostly after disasters)
- That bubbly batter? Needs to be really cold. Once I swapped in warm water and, well, it was like fried wallpaper paste.
- Breadcrumbs: honestly, not totally necessary. But if you’re going for pub-style crunch, do it. Otherwise just batter’s fine.
- Batter getting too thick? Add more liquid. Too runny? Eh, toss in more flour. It’s all about the feeling.
Variations I’ve actually tried (or wish I hadn’t)
- Add a pinch of cayenne for heat (fun for grown-ups, less so for the little ones; learned that the hard way).
- Beer instead of water—makes it richer, but once I used a wheat beer and well, that was odd, bit too foamy.
- For gluten-free, try chickpea flour (I did, it worked! Didn’t tell the family and no one noticed, ha.)
- I tried sweet potato rings one time; they seemed like a clever swap, but didn’t go crispy. Gave it up as a bad job.
Do you really need special equipment? Well…
Look, a deep fryer is grand, but most of the time I just use my battered old saucepan—the one with the dents and the slightly wobbly handle. No thermometer? I do that lazy trick where you drop in a bit of batter, and if it sizzles, you’re golden. Or, honestly, just wing it, like the rest of us.
How to store these (if you even need to)
They’ll keep in an airtight box for a day or two—toss them in the oven to crisp back up (like 200C for 10 minutes okay, but, being honest, in my house they never make it past midnight). If you do manage to hide a batch from the hungry hordes, they’re not too bad cold, with a squirt of ketchup.
How do I serve them? Here’s what I do
On a big plate, extra salt, with a mountain of ketchup. Sometimes sweet chili dip, if I’m feeling fancy. My cousin insists on ranch dressing. Once for a party I tried to make a posh aioli I found on Serious Eats (spoiler: my blender rebelled, but it was still tasty-ish). If you’re really feeling extra, heap them on a burger like they do at some burger joints. Or just share them right off the tray—no fuss, fewer dishes.
Pro tips (learned the silly way)
- I once dumped too many rings in at once—bad move. The oil drops in temp, they soak up grease, everyone tries to be polite and eat anyway.
- Resist the urge to over-stir the batter; makes it tough. Actually, less is more here. Sometimes I just barely whisk it all together—they still come out fine (which frankly, was news to me).
- Let them cool ever so briefly before eating or, like me once, you’ll discover why the phrase ‘mouth burns’ exists…ouch.
FAQ: Things folks genuinely ask me (somewhat often)
Can I bake these instead of frying? I mean, you can, but I won’t pretend they’re quite as good. I’ve tried it—ended up with chewy rings. If you really must, try this baked version from BBC Good Food. Not bad, but I still prefer the real deal.
Why do my onion rings go soggy? Oh, been there. Usually it’s because the oil wasn’t hot enough or you crowded the pan. Also, batter too wet = floppy rings. Sometimes you just gotta eat those quick!
Do I need to double-dip? Not always, but if you want extra crunch, sure. Sometimes, though, I find it gets too thick (personal preference, innit?).
What onions are best? Honestly? Use whatever you’ve got. Spanish or sweet onions are nice for milder rings, but even boring old brown onions do the trick. I think the only ones I’d skip are red onions—sometimes they get a bit stringy, though folks in the South swear by ’em.
And—completely unrelated but true—once I spilled a bowl of batter on the dog (don’t ask). He was not amused. The moral? Always keep a spare teatowel handy.
Ingredients
- 2 large yellow onions
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 1 cup breadcrumbs (panko or regular)
- Vegetable oil for frying
Instructions
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1Peel the onions and cut them into 1/2-inch thick slices. Separate the slices into rings.
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2In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper.
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3Dip each onion ring first in the buttermilk, then coat with the flour mixture. Repeat for a thicker coating if desired.
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4Dip the coated rings in breadcrumbs for extra crunch.
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5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry onion rings in batches for 2-3 minutes until golden brown and crisp.
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6Remove onion rings with a slotted spoon and drain on paper towels. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
6 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
46 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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