Making Crispy Onion Rings

This is the best batter! Light, yet holds together! I have made onion rings several times. Always great! Light. Not heavy like a lot of restaurants. Last night, I used this recipe with cod. Perfection! I soaked cod in milk then just dusted lightly with flour, like a dust, not covered. Then into soda batter then crumbs. The best! Follow directions. You will be a winner.

When I suggested making onion rings, the hubby told me not to bother because homemade ones just don’t come out that well. I forged ahead anyway, and he has decided that this is the recipe we keep…period. They turned out gorgeously crunchy and the kids loved them. I didn’t have club soda and used beer instead (which at first irked my hubby because now I was wasting his beer on this), but he decided that it must have been his beer that made them so good. I also must have had very juicy onions so I dredged the rings all in flour before dropping them in the batter so the batter would stick. I love this recipe so much. Not only are these onion rings the best, but my hubby had to eat crow.

First time making onion rings and they were best I’ve had anywhere. Great flavor and texture and the onion never pulled out of the coating. Made a couple of modifications – 1. Coated the onion rings with corn starch in a Ziploc bag before applying batter coating. 2. Added a bit more flour and instant potato to the batter to thicken it up more. Perhaps it would have thickened on its own with more time but I got impatient, and it did not seem to cause any problems. I am not sure how much more I added all together, but probably another 1/4 cup flour and 2 03 more tbs of instant potatoes.

During the stay at home, I’ve gotten creative with ingredients I have on hand. I made these according to the recipe, with the following substitutions due to necessity: I swapped beer for the tonic water. I used crushed Ritz crackers instead of panko crumbs. And missing cayenne pepper, I used 1/4 tsp paprika and a little less than 1/8 tsp chili pepper. I’m excited to try the actual recipe, but these were fantastic!

Excellent for crispness. Had to add more panko crumbs toward the end. The crumbs were getting mushy. My husband loved them!

Absolutely fantastic and easy to make! My only problem was that there was so much batter 😀 I made onion rings 3 times (for 2 persons). Nobody complained, though 😛

I have tried many recipes for onion ring and this is by far the best and easiest. They came out so crispy. I followed the recipe, after coating them in panko, I place them on a sheet tray with a wire rack and put them in the freezer. After they were all frozen, they were placed in gallon freezer bags. One onion made 2 bags full of wonderful onion rings. When we want onion rings, just fire up the deep fryer and in about 2 or 3 minutes, hot delicious onion rings. Thanks again to the best chef, Chef John.

This one’s a fiver! Just tried it today, and it came out just as expected. I followed the recipe exactly, with the exception that I didn’t have any club soda on hand and we’re iced in today, so used seltzer water, and that seems to work just fine, too. The flavor is perfect, but that crunch is to die for! Wow!

Thank YOU CHEF JOHN! These were the absolute BEST! Better than at a restaurant. The ONLY thing I did differently was I added a tsp of salt to the batter. My family loved it.

Made these last night and they were fantastic! I didn’t have potato flakes or Panko crumbs so I used cornmeal and homemade breadcrumbs. I will definitely be making these again.

First time making these rings. They were flavorful and extremely crunchy. The recipe was flawless, but I did dredge them in seasoned flour before dipping them. I will make these again in a heartbeat. I had extra and warmed them up for lunch in a 325 degree oven. Success!!

Superb recipe, and low in sodium if you mind the brand of bread crumbs you use. Very crunchy – I substituted the instant potato flakes for corn meal and the soda for ginger ale and it didn’t miss a beat. Then I used the remains to batter and crumb up a couple Tilapia fillets, using a touch more cayenne and some smoked paprika. Would highly recommend, especially with the “2 fork” method in the video.

Couldn’t get the Pablo to stick so well…

They were delicious and definitely crunchy even when cold. I didn’t have soda water and used plain old tap water. I do prefer a little more batter on my rings as these came out like they had tempura batter, a thin batter, on them.

So good!!

Best I have ever made!!!

Crispy and excellent!!

I put a small amount of olive oil in the batter and then made them in the air fryer. Very healthy and very tasty.

Chef John, these are the VERY best onion rings. I won’t bother with store bought ever again.

I love these onion rings! Crispy and not oil filled like at some restaurants. Only mistake I made was not separating all the onions before putting them in the batter, maybe 2 rings at a time would work. I still loved them though. The cooling rack does a great job in draining the excess oil.

Made these delicious onion rings and oh were they good. Quick and easy. When preparing the Panko bread crumbs I was a little short so completed the measurement using the bread crumbs. Still crunchy. Next time I will try adding salt to the bread crumbs to season. Thanks for the recipe.