If you’ve ever found yourself craving crispy onion rings but didn’t want to leave the comfort of your home (or change out of your yoga pants), you’re in the right place. These golden beauties are crunchy on the outside, tender on the inside, and honestly… kind of irresistible. Whether you’re planning a casual family dinner or need a quick side dish for burger night, this onion rings recipe is the answer. Plus, I’m spilling all my tips on how to make crispy onion rings at home—no deep fryer or secret fast-food training required.
Why You’ll Love These Onion Rings
Aside from the fact that they’re deeply satisfying and dangerously addictive? Here’s why they’re a favorite in our house:
- Crispy, never soggy: Thanks to the perfect mix of flour, cornstarch, and just the right touch of baking powder, these onion rings come out shatteringly crisp every time.
- Sweet + Savory Combo: Using sweet onions means you get that irresistible contrast between the mellow, caramelized onion and the savory, spiced batter.
- Easy to make at home: No need for fancy tools. If you’ve got a big pot and a whisk, you’re good to go.
- Family-Approved: My daughters, Hannah and Jessica, call these their “crunchy halos.” Even picky eaters can’t resist!
What You’ll Need
Let’s break it down so you’re fully prepped:
Ingredients:
- 2 medium sweet onions (about 550g) – Vidalia or Walla Walla are perfect!
- Vegetable oil – Enough for 1½ inches in a Dutch oven or heavy-bottomed pot.
- 1 cup all-purpose flour
- 3 tablespoons cornstarch – This helps create a light, crispy texture.
- 1½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika – For just a hint of smoky flavor.
- ½ cup milk
- 1 large egg
- ½ cup cold water – Yes, cold is key!
How to Make Crispy Onion Rings at Home
If you’re new to frying, don’t stress. I promise this is easier than it looks!
Step 1: Slice the Onions
Peel your onions and slice them into rings about ¼ inch thick. Gently separate the rings (a perfect job for little helpers if you have any running around the kitchen!).
Step 2: Heat the Oil
In a deep pot, pour in enough vegetable oil to come up about 1½ inches. Heat it over medium until it reaches 375°F. A candy thermometer really helps here, but you can also test with a small drop of batter—it should sizzle immediately.
Step 3: Make the Batter
Whisk together the flour, cornstarch, salt, baking powder, garlic powder, and paprika in a large bowl. In a separate cup, whisk the milk, egg, and cold water until smooth. Just before frying, combine the wet and dry mixtures and whisk until the batter is lump-free.
Step 4: Dip, Fry, Repeat
Drop a few onion rings into the batter and turn to coat them well. Use a fork to lift them out, letting the extra drip off. Carefully place each ring in the hot oil. Fry in batches for 2–3 minutes, flipping occasionally, until golden and crispy.
Tip: Don’t crowd the pot or your onion rings will steam, not fry.
Step 5: Drain & Serve
Use a spider strainer or slotted spoon to remove the fried rings. Place them on a paper towel-lined wire rack and sprinkle with a little extra salt while they’re still hot. Serve right away—you want them while they’re at peak crispiness.
Sienna’s Kitchen Tip
Want to kick it up a notch? Add a pinch of cayenne to the batter for a subtle heat, or serve with your favorite dipping sauces. In our house, it’s a battle between spicy sriracha mayo and good ol’ ranch.
And here’s a little secret: When I first tested this recipe, I made them three nights in a row. My husband, Daniel, said they tasted better than the ones we used to get at our favorite drive-in spot when we were dating. High praise, right?
FAQs About Making Onion Rings
Can I make these ahead of time?
Fresh is best, but you can keep them warm in a 200°F oven for up to 30 minutes. They stay crispy surprisingly well!
Can I bake these instead of frying?
This recipe is really made for frying, but you could try an air fryer if you’re looking to cut down on oil. They won’t be quite the same, but still tasty!
What’s the best onion to use?
Sweet onions like Vidalia or Walla Walla are ideal—they mellow out when cooked and don’t overpower the batter.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or air fryer to bring back the crunch.
Bring the Diner Vibes Home
There’s something so comforting about crispy onion rings—the kind that crunch when you bite in and leave a few crumbs on your shirt (worth it). Learning how to make crispy onion rings at home is one of those little wins that feels big. Like finally nailing that flaky pie crust or making pancakes that your kids actually cheer for.
Whether you’re pairing them with burgers, serving them up at game night, or just treating yourself to a crispy snack, these onion rings bring a whole lot of joy to the table.
So go ahead, make a batch. Your kitchen might smell like a diner for a bit—but honestly, that’s not a bad thing.
If you’re a fan of all things crispy, you’ll love these crispy potato skins in the air fryer. They’re another crunchy crowd-pleaser and pair perfectly with these onion rings for your next game night or snack craving.
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How to Make Crispy Onion Rings at Home
- Total Time: 30 minutes
Description
| Learn how to make crispy onion rings at home with this easy and foolproof recipe. Light, golden, and perfect for any snack or side! |
Ingredients
2 medium sweet onions (550g)
- Vegetable oil for frying
- 1 cup all-purpose flour (120g)
- 3 tablespoons cornstarch
- 1½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup milk (120mL)
- 1 large egg
Instructions
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Peel the onions but leave them whole. Slice each onion crosswise into rings that are about ¼ inch thick.
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In a 5-quart pot or Dutch oven, heat 1½-inches of oil over medium heat until a candy thermometer registers 375°F. Line a sheet tray with paper towels or parchment paper, then place a wire rack inside. (The paper towels allow for easier clean up.)
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In a large mixing bowl, whisk together the flour, cornstarch, salt, baking powder, garlic powder, and paprika.
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In a large liquid measuring cup, whisk the milk, ½ cup cold water (120mL), and egg until fully combined.
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When the oil is nearly at 375°F, whisk the cold liquid mixture into the flour mixture until no lumps remain.
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Once the oil is hot, place a few onion slices into the batter and turn until well-coated. With a fork, remove each ring, letting the excess drip off, then carefully place it in the hot oil.
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Continue working in batches to dip and fry the onion slices for 2 to 3 minutes, flipping occasionally until golden brown and crispy. Adjust the heat as needed to maintain the oil’s temperature between 350 and 375 degrees. Remove the onion rings from the oil using a spider strainer or large slotted spoon and place them on the wire rack to drain.
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Sprinkle with more salt to taste and serve immediately.
Notes
Flavor Tip:
Swap out regular salt for seasoned salt to give your onion rings an extra kick of flavor—think paprika, garlic, and herbs all in one!
Batter Fix:
If your batter feels too runny and slides right off the onions, don’t worry. Just whisk in an extra tablespoon of cornstarch (or more, as needed) until it thickens up enough to cling nicely to each ring.
- Prep Time: 20minutes
- Cook Time: 10minutes
Nutrition
- Serving Size: 4 to 6 servings
- Calories: 408kcal
