Onion Rings Recipe

Onion rings are easy to make at home, and you do not need much to get them crisp. I use onion slices, flour, egg, milk, and panko bread crumbs for this version. The slices are coated in batter and crumbs, then deep-fried until golden. I like serving onion rings as a side dish or snack, especially when I want something crunchy to go with sandwiches or fried chicken. They also make a good swap for French fries.

I got used to dipping onion rings in a ketchup and mayonnaise dressing when I was a kid, and that simple mix is still how I like them best. I also get asked about dips a lot, so I added a few options below. If your onion rings came out greasy or soggy before, it is usually the oil, not the recipe. After you make this basic version, you can also try the cheese-stuffed onion rings. That one is more work, but it is fun to serve.

Keep the batter light. It should coat the onion without becoming too thick. Panko helps make the outside crisp while the onion stays sweet and tender inside.

What are Onion Rings?

Onion rings are common in diners, burger places, and fast-food menus. They are usually served as a side with burgers, steaks, or sandwiches, or eaten on their own as a snack.

Some versions use only a batter, while others add bread crumbs for more crunch. I use panko for this version because I like the extra crunch.

I also like serving these as pulutan or party food, especially with a simple dip on the side. Onion rings fit right in with other Filipino appetizers. Serve them hot and they usually disappear fast.

Ingredients

• Yellow onion – A large yellow onion holds its shape and turns sweeter as it fries. Sweet onions work too. I skip red onions here because they are sharper.
• All-purpose flour – Some of this coats the onions first, and the rest goes into the batter.
• Baking powder – About a teaspoon. It keeps the coating light so it fries up crisp instead of dense.
• Salt – I season the flour and keep it light so the onion still comes through.
• Egg – Beaten. It holds the batter together so it sticks to the floured rings.
• Milk – Thins the batter to a coating you can dip in. Fresh or low-fat both work, and evaporated milk is fine if that is what you have.
• Panko bread crumbs – This gives the onion rings a crispier coating than regular bread crumbs. No panko? See the substitutions below.
• Ground black pepper – I mix this into the panko for a little bite.
• Cooking oil – Enough to deep-fry. I use a neutral oil with a high smoke point, like canola or vegetable.

Yellow onion is my first choice here. It holds its shape and becomes mild after frying. Sweet onions like Vidalia also work well. Slice the rings on the thicker side so they stay sturdy enough to coat and hold together in the oil.

Prepare everything before heating the oil. Once you start frying the onion rings, work in small batches so they stay crisp.

1. Break the onion slices into individual rings and set them aside.
2. Combine the flour, baking powder, and salt in a bowl, then mix well.
3. Dredge the onion rings in the flour mixture, shake off the excess, and set the coated rings on a plate.
4. Make the batter by whisking the beaten egg and milk into the remaining flour mixture until smooth.

1. Place the panko bread crumbs in a bowl or container, add the ground black pepper, and mix.
2. Dip each ring in the batter, let the excess drip back into the bowl, then coat with the panko and press gently so the crumbs stick.

1. Heat the cooking oil in a deep cooking pot over medium-high heat.
2. Once the oil is hot, fry the onion rings in batches until golden brown and crisp, about 2 minutes per batch. Do not overcrowd the pot.
3. Remove the onion rings and set them on a plate lined with paper towels to absorb the excess oil.
4. Transfer to a serving plate and serve warm with your favorite dip.

Let the battered rings stop dripping before they go into the oil so the wet batter does not splatter. Lower them in gently, away from you, and give each batch room to fry.

What to Serve with Onion Rings

• Crispy chicken sandwich – Serve a few onion rings instead of fries. This is good when you want something crisp on the side.
• Roast beef sandwich – A roast beef sandwich with onion rings on the side makes a filling plate.
• Ranch or blue cheese – A creamy dip if you want something cool with the hot rings.
• Garlic aioli – A good choice if you want more flavor than plain mayo.
• Banana ketchup – A sweeter, tangy Filipino dip if you are serving these as pulutan.
• Spiced vinegar – It helps cut through the oil and works well with fried snacks.

Storage

Onion rings are best the moment they come out of the oil, but leftovers keep fine if you handle them right. Here is how I store mine and bring back the crunch.

• Refrigerator: Let the rings cool first, then keep them in an airtight container in the fridge for up to 2 days. They go soft as they sit, so I crisp them back up before serving instead of eating them cold.
• Freezer: To make them ahead, I freeze the rings in a single layer first so they do not stick together, then move them to a freezer bag for up to a month. You can also freeze them breaded but uncooked and fry them straight from frozen. Just brush off any ice first so it does not splatter in the hot oil.
• Reheating: Skip the microwave, it only turns the coating rubbery. I reheat mine in the oven or air fryer at 375°F for a few minutes until they are hot and crisp again. Setting them on a wire rack keeps the bottoms from steaming.

More Appetizer Recipes

Once you have onion rings down, try these other fried snacks next.

• Cheese Sticks – Cheese rolled in spring roll wrapper and fried crisp. These always go fast at a party.
• Crispy Potato Wedges – Thick potato wedges, baked or fried. This is another easy side I like making.
• Crispy Eggplant Fries – Eggplant strips in a panko coat. An easy way to enjoy eggplant even if you usually skip it.
• Calamares – Crispy fried squid rings. A classic Filipino appetizer and a pulutan favorite.
• Potato Croquettes – Crisp little bites with a soft potato center. A good way to use up leftover mashed potato.

• Yellow onion – Sweet onions like Vidalia work great and fry up a little sweeter. I stay away from red onions here since they are sharper.
• Panko bread crumbs – Regular dried bread crumbs will do in a pinch, just expect a little less crunch. Crushed cornflakes are another option I like for extra crispiness.
• Milk – Evaporated milk thinned with a little water works, and so does any unsweetened plant milk. Use what you have.
• All-purpose flour – Swap in a cup-for-cup gluten-free blend if you need these gluten free. It holds up well here.
• Baking powder – I would not skip this one if you can help it. Without it, the coating fries up heavier.

Hot, crispy onion rings are hard to beat, and this is the version I mostly make. I hope you give this onion rings recipe a try and serve them right away with whatever dip you grew up on. Watch the video below if you want to see how the batter and breading should look before frying. Let me know how yours turn out!

Watch the Video on How to Cook Onion Rings