Onion Rings Recipe

Fried onion rings on a plate with a side of ketchup.

These onion rings are coated in beer batter and deep fried until golden brown. Homemade onion rings are even better than what you'd get at a restaurant, and they also happen to be fun to make!

Course Appetizer, Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 150kcal

Author Sara Welch

Ingredients

2 onions Vidalia, Maui or yellow
1 1/2 cups buttermilk
1 3/4 cups all purpose flour divided use
1 cup beer
1 3/4 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
oil for frying
1 tablespoon fresh parsley chopped

Instructions

Peel the onions and trim off the ends. Cut the onions crosswise into 1/2 inch thick slices. Separate the slices to create rings. Remove the smallest rings and reserve for a different use.
Place the buttermilk in a large bowl. Add the onions and soak for one hour.
Heat 3 inches of oil in a deep pot to 375 degrees F.
Place 3/4 cup of flour in a bowl.
In a medium bowl, mix together one cup of flour, beer, salt, pepper, and garlic powder.
Remove each ring from the buttermilk, letting the excess drip off. Coat each ring in flour, then dip the rings into the batter.
Fry 6-8 rings at a time until golden brown, about 3-4 minutes. Drain the rings on paper towels.
Repeat the process with the remaining onion rings.
Sprinkle with parsley, then serve immediately.

Video

Notes

It’s imperative to use a frying thermometer to make sure that your oil is at the correct temperature. If the oil is too hot, the rings can burn. If the oil is too cold, the batter will absorb excess grease and the end result with be heavy in texture.
Fried onions are best when served immediately after being cooked. However, they can be refrigerated and reheated. You can crisp them back up in the oven at 400 degrees F.

Nutrition