Onion Rings

4.20 from 5 votes

Onion rings are thick onion slices coated in seasoned flour, a light batter, and panko bread crumbs, then deep-fried until golden and crisp.

Prep Time12

Cook Time5

Total Time17

Course: Appetizer, Side Dish, Snack

Cuisine: American, Filipino

Keyword: comfort food, crispy onion rings, fried, fried onion rings, homemade onion rings, how to make onion rings, onion rings, onion rings recipe, quick, Savory

Servings: people

Calories: 1785kcal

Cost: $

Equipment

1 Deep cooking pot Holds enough oil for deep-frying. A heavy pot with high sides keeps splatters down.
1 Wire rack Lets the fried rings drain without steaming so they stay crisp.

Ingredients

3 large yellow onion sliced into rings
1.25 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 piece egg beaten
1 cup milk
1 cup panko bread crumbs
0.25 teaspoon ground black pepper
3 cups cooking oil for frying

US Customary - Metric

Instructions

Separate the onion slices into individual rings and set them aside.
3 large yellow onion
Combine the flour, baking powder, and salt in a bowl, then mix well.
1.25 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt
Dredge the onion rings in the flour mixture, shake off the excess, and place the coated rings on a plate.
3 large yellow onion
Make the batter by whisking the beaten egg and milk into the remaining flour mixture until smooth.
1 piece egg, 1 cup milk
Place the panko bread crumbs in a bowl or food container, add the ground black pepper, and mix.
1 cup panko bread crumbs, 0.25 teaspoon ground black pepper
Dip each onion ring in the batter and let the excess drip back into the bowl.
3 large yellow onion
Coat the battered onion rings with the panko bread crumbs, pressing gently so the crumbs stick well.
1 cup panko bread crumbs
Heat the cooking oil in a deep cooking pot.
3 cups cooking oil
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 large yellow onion, 3 cups cooking oil
Remove the onion rings from the oil and place them on a plate lined with paper towels.
Transfer to a serving plate and serve warm with your favorite dip. Share and enjoy!

Notes

Scaling – This makes a small batch from one onion. Double or triple everything for a crowd and fry in batches so the oil stays hot.

Batter – For a thicker, puffier coating, chill the batter for about 10 minutes before dipping.

Panko – Japanese-style panko gives the crunchiest coating. Look for it in the Asian aisle of most grocery stores.

Oil – Let the frying oil cool completely, strain it, and you can reuse it once or twice for frying.

Nutrition