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.

How to Make Crispy Onion Rings at Home

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

- Peel the onions but leave them whole. Slice each onion crosswise into rings that are about ¼ inch thick.

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.)
In a large mixing bowl, whisk together the flour, cornstarch, salt, baking powder, garlic powder, and paprika.
In a large liquid measuring cup, whisk the milk, ½ cup cold water (120mL), and egg until fully combined.
When the oil is nearly at 375°F, whisk the cold liquid mixture into the flour mixture until no lumps remain.
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.
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.
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