This recipe for onion ring batter is fantastic! homemade onion rings that are batter-fried as opposed to being breaded. Just delicious!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
Ingredients
- 2 large onions, cut into rings
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- vegetable oil for frying
Instructions
- Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
- Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, dip onion rings in batter until evenly coated; arrange in a single layer on a plate.
- Fry battered onion rings in hot oil in batches, until golden brown and crisp, about 5 minutes; transfer to a paper towel-lined plate to drain.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 314 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Just made this, added some cayenne pepper and chili powder to the mix, was WAY BETTER than fast food and restaurants onion rings. Thank you !
this is one of the onion ring batter recipes I’ve ever made its not a 3 thumbs up it’s 10 thumbs up love it
I really like this recipe, I dredged the onion first in cornstarch then in the batter and then added panko bread crumbs. They ended up nice and crisp, drained them on a rack not on paper towels, worked great. Will make again
It was easy to make and good I added cayenne pepper to my batter it was great
Added seasonings and put flour on onion before dipping in batter. Not golden brown but nice and crispy!
Terrible. Absolutely too thick and flavorless. Like wrapping onion in unflavored pancake batter.
It’s pretty good I substituted milk for water and added whatever seasoning I felt like at first the batter didn’t look like it was sticking but try not to poke at it and just leave it the batter will stick. Overall pretty good.
We love Onion Rings & will probably just eat these All with Ketchup! Husband busy cooking this recipe now… Yes- try this recipe!!
My family loved these onion rings. I made a double recipe, saved what was left over and the next day I heated them on a baking sheet in the oven at 400 to 450 degrees for about five minutes or until hot. They were great again.
Excellent recipe. Awesome with Vidalia onions
What little I could eat, was fantastic. The main problem was the rings all stuck to the fryer basket. Ate what I could in bits and pieces.
I planned on making these as a side with dinner. Since I never made them before, I only battered and fried 5 to try it out, leaving the rest of batter and onions to make closer to dinner. Very easy to make and although it tasted really good, I felt it was missing something. I’m going to follow another reviewers suggestion and add garlic salt to the remaining batter. If I’m able to update with how it turned out, I will. If not, I’d still make these again
Thick and not crunchy once you put out of oil.
Loved the recipe, I chose this recipe because it didn’t call for breadcrumbs. So glad I did. I didn’t have to change anything, I followed the recipe to the letter. My onion rings were light and crispy. Mmmm ??
Absolutely wonderful !!
To make this recipe work well you need to make a couple changes. The batter doesn’t stick if you follow these instructions. Instead take the rings out of the cold water one by one and dip them in flour, then the batter, then fry. I also added a little garlic powder to the batter. The base recipe is fine but it’s plain Jane. 1 teaspoon of Season-all in place of salt would be a good idea also.
This recipe is heavy and dough-y. I recommend either finding a new recipe or adding 1/2 cup of corn starch to this recipe for a lighter and much crisper finish.
It was pretty nice. I used almondmilk instead of milk because I’m allergic, but it still turned out nice. Only thing I dislike a lot about this recipe is that there’s legit no seasoning whatsoever, and it almost made me forget to season my own batter.
This was awful. Flavour was bland, the batter didn’t stick and fell off, and it just soaked up grease. Terrible.
Omg the first recipe where batter actually stuck!! Thank you!! I wish I could post a picture lol. I added garlic powder as well though
Actually,I tried this the other night. I just did half of the suggested recipe because there was just two of us. I’d like to say that, I did add more milk because I thought the consistency was a little thick but it turned out amazing they were nice and light! also I tried many different recipes this one seems to be the best one that I’ve run across so far. They actually turned out to taste just like you would get at a restaurant. But also like to say you’re best off to soak them in water with ice throwing in the freezer makes no sense to me I think the reason why are you soak them in ice cold water so that the onion can absorb some of that water. And I was like to say you’re best off to soak them in water with ice throwing in the freezer makes no sense to me I think the reason why you soak them in ice cold water so that the onion can absorb some of that water in return taking the density out of the onion.