This dish was passed down to me from my mother, and my family often requests it at get-togethers and potlucks.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 2 dozen |
Ingredients
- 1 quart oil for frying, or as needed
- 2 cups all-purpose flour
- 2 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 3 egg whites
- 1 cup milk
- 1 tablespoon white vinegar
- 3 large sweet onions, peeled and sliced into thick rings
Instructions
- Heat oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
- Place flour in a shallow baking pan and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together egg whites, milk, vinegar, and remaining salt and pepper until frothy.
- Dip onion rings in wet ingredients then into flour mixture until coated. Then dip in egg white mixture again, and then into flour again.
- Fry onion rings in hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 824 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best recipe I’ve found for the breading style I prefer on an onion ring. The rings are light and have the perfect amount of crunch and softness. MMMM.
The best onion rings recipe I’ve made so far. I followed the recipe exactly and they came out perfectly. They were a hit.
I have been searching for decades for a way to make light, flaky onion rings like you get in restaurants. This is it. I used biscuit mix instead of flour, and they turned out so perfectly, I didn’t have enough stomach space to eat all I wanted. I did some shrimp as well, and they were fantastic. I will use only this recipe from now on. Will try it on chicken tenders in the future too.
It was delicious .
I made this exactly like the recipe says. They were terrific. I’m always on the look out for great onion rings and great onion ring recipes. I’m so glad I found this one.
This is the best onion ring recipe I’ve ever made! It’s not thick beer batter but super crispy. I did add some season salt and I used sweet vidallia onions. So good!
These are the BEST onion rings I have ever tried. ..so light and airy. My family LOVES these…just perfect. Don’t change a thing.
instead of using salt & pepper with the flour mix, i used seasoning salt & pepper which was waaaaay better.. i ran out of canola oil so i used olive oil again which i won’t do again, it wasn’t bad but it wasn’t the same.. they tasted just like the ones from the Varsity.
These onion rings are very good! Crispy with just the right amount of light, flakey batter. I’ve always used the whole egg when making onion rings but the batter comes out heavier and can tend to get soggy. Using just the egg whites makes the batter lighter and still crispy. I have made this recipe using both a deep fryer and a skillet and both turned out equally good. This is now my go-to recipe for onion rings!
Best onions rings I have ever cooked!! 5 stars!!
The closest thing to The Varsity onion rings. Not as greasy, but just as good. I think it’s the vinegar and egg whites that give them the right texture. Very good!
These turned out great! It was the first time I had ever made onion rings and they were easy and everyone loved them. I only made a couple of changes. One change I made was to substitute buttermilk for regular milk, and the other change I made was when I forgot to add salt and pepper to the egg mixture. It still had plenty of salt and pepper taste for us. A tip I would offer is to follow the recipe regarding dipping into each mixture twice. Otherwise the crust is thin and they lack presentation quality. Thank you for sharing!
These onion rings taste just like the onion rings I love from the Varsity in Atlanta. I now use the same batter for cauliflower and other vegetables too…especially on game day. It sneaks veggies into the empire of junk food for the fellas.
Very good. I only had enough coating for one large onion though, definitely not three.
These turned out perfect! My husband and I loved them.
Easy and delicious.
I sprinkled it with salt and cayenne pepper because it was slightly under seasoned.
absolutely the best home made onion rings I have ever made. like a lot of the other reviewers, i seasoned the flour to my tastes, with seasoning salt and mediteranean herbs. very crispy coating with a nice texture to the onion underneath.
Look no further……this is perfect! I wouldn’t change one single thing. This method would work for almost any veggie/shrimp etc. I pre heated the oven to hold them as they cooked (drained on paper towels), till all were done. The impressive thing about this recipe is: they stayed crisp and didn’t get soggy before all were eaten.
My hubby and I loved these onion rings! I did use Bisquick, instead of just flour, and also added Cajun Seasoning. The only thing I would suggest is…….after making the flour mixture….take half of it and put in a baggy to use later…BECAUSE…after dipping in the liquid, then the flour mixture TWICE…..the flour mixture starts to gum up..so you can throw that and use the other half…..we will be making these again soon! Very good!
I did what other reviewers suggested and put more seasonings and salt in it. I also cut it into thirds and used apple cider vinegar. About halfway through prep, I ran out of the dry ingredients, but it was pretty simple, so it was pretty easy to throw some more salt and flour in there. I’m on the lookout for my favorite onion ring recipe right now, and this one will definitely be on the top of the list. They came out with a great crunch, great texture and the batter didn’t come off while it was being poked at in the oil. Great base recipe to add your touch or flavor to.