Athlyn Green enjoys whipping up tasty dishes in her home kitchen. She's received many requests for her recipes and is happy to share.
Crispy and so Very Tempting
Making Restaurant-Style Onion Rings at Home
Onion rings are a restaurant favorite but they can be easily made from home and they don't take much time to make.
All you need are onions, something to fry them in, and a good recipe for batter that puffs up wonderfully as it cooks and turns into a delightfully crispy coating.
But to some, puff batter seems a bit of mystery, a wonderful coating made by chefs and only found in restaurants—because after all, something that tastes so delicious must be difficult to make, right?
Not at all. Surprisingly, batter can be made from a few simple ingredients that most people have in their home pantry. It is very easy to make and can be mixed up in seconds.
While it takes just minutes to make onion rings and puff batter at home, it is important to follow the cooking tips in this article for the best results and it's equally important to pay close attention to the safety precautions when working with hot oil in the home kitchen.
Ready to get started?
Fried Golden Brown and Ready for Eating
A Snack or a Real Serving?
Most people would agree that while they enjoy eating a plate of onion rings when dining out, there are never enough of them. I worked as a cook in a family restaurant and we were told to put about 8–10 onion rings on each plate. This is more like a side-dish and not what many would consider to be a real serving.
These Taste so Good but... I Want More
Why Make Your Own Onion Rings?
- You don't have to go out.
- You don't have to spend any money.
- If you are short on groceries, this is one menu item that takes few ingredients to make.
- You can make a bigger serving of onion rings than you would get in a restaurant.
Lighter or Darker
Step 1: Preheating Your Oil
Onion rings can be made using a deep pot or a deep-fat fryer.
- If using a pot on the stove, heat your oil on medium heat (dial should be around 6–8) NOT HIGH HEAT.
- If using a deep-fat fryer, follow the instructions regarding temperature.
Type of Oil
I've found it's best to use a liquid oil, over using a hydrogenated fat. Why? Shortening or lard adds to greasiness, which you don't want; whereas a liquid oil adds to the wonderful crispy texture. Shortening or lard work fine when cooking French fries but not as well when cooking onions rings coated with batter.
Step 2: Making the Batter
While your oil is heating, combine ingredients for your batter.
A Few Simple Ingredients Are Needed to Make Puff Batter
Combine dry ingredients in a bowl:
- 1/2 cup white flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- shake paprika
- shake seasoned salt, (optional)
Whisk to mix.
- scant 1/2 cup water
Whisk until smooth.
Note: You really don't have to measure, after you've made this batter a time or two. I find making a slightly thicker batter, creates more "puff" to your onion rings.
Step 3: Slicing Your Onions
Slice medium onions 1/8–1/4" inch thick and gently pull apart the rings. Slightly thicker onions have less of a tendency to break. Take care that rings don't snap when separating them.
Step 4: Coating Sliced Onions With Batter
Add sliced onions to the batter mixture and stir gently with a spoon. This is much faster than individually dipping each ring into the batter mixture. Make sure all onion rings are coated with batter before slipping each one into the hot oil.
Onion Rings in Puff Batter
Oil Temperature and a Tester Onion Ring
To test your oil, drop in one coated onion ring and watch to see if it just sits or if it fries. What you are looking for is an onion ring that turns golden. If oil is too hot, your onion ring will cook too quickly and turn a dark brown. If necessary, adjust oil temperature. When the oil temperature is just right and your "tester" onion ring has cooked the way it should, you are ready to proceed.
Step 5: Cooking Onion Rings
When fat is ready, gently drop in onion rings into pot one-by-one or place in fryer basket and lower into fryer. Use caution when lowering in rings, so as to avoid being splashed by hot fat.
Frying Onion Rings
You want your fried onion rings to puff up and turn golden brown, not overcook. If they overcook, they will taste bitter.
When Using a Pot
- Make sure your onion rings are separated as they cook in the oil so they don't stick together.
- Turn them over so they cook evenly on both sides.
- Put a metal strainer over a bowl and place it nearby.
- Use a slotted spoon to lift the onion rings out of the oil. Place rings in strainer to drain.
Ready for Lifting Out
Important Safety Precautions When Using a Pot
If you are using a large, deep pot instead of a deep fryer, follow the safety tips below.
- Make sure that you do not overfill your pot. When oil becomes heated and when it is frying something, it will bubble up and could boil over onto the stove and onto the hot element, and catch on fire. A pot that is half full of oil contains too much oil for safe deep-frying.
- Place pot at the back of the stove.
- Watch closely to avoid overheating and risk of fire. As mentioned, you do not need high temperatures.
- Do not leave unattended for any reason.
- Keep a lid close by, in case of fire, for quick and safe extinguishing.
- Remove the pot from element when you are finished frying to prevent the wrong element from being turned on accidentally and causing a possible fire.
- Put the pot in a safe spot, taking care to protect any surface and well out of the way of any kitchen traffic.
Should You Use a Deep Fryer to Cook Onion Rings?
Using a deep fryer is a safe method for frying foods, which allows for:
- Easy temperature control, which prevents fat from catching on fire.
- You don't have to "chase" onions rings around in hot fat with a slotted spoon to lift them out. When you use a deep fryer, you cook right in the basket.
- You lift all your onions rings out at once in the basket.
- Fat drains into the fryer. Deep-fat fryers are designed so that the basket sits up on a ledge and out of the fat, so that everything drains and stays in the fryer.
- No hot element near to the fat. A fryer offers a safe cooking scenario, when used as recommended.
- Do not leave unattended. As you would do with a pot, so too, with a deep-fat fryer. Any time you cook with hot oil, never, never, step out of the kitchen for any reason.
Safety Precautions if Using a Deep-Fat Fryer
Place well back from the counter edge and make sure the unit can't be bumped, the cord can't be snagged in clothing, or the unit or cord pulled by young children.
A Fast Cooking Method
Once you are set up to go, deep-fat frying is a fast cooking method that eliminates having to turn on the oven and having to wait while it heats. In most cases, deep-fat frying is faster than pan-frying.
Fryer or Fire?
It is important to remember that oil, if overheated, can catch on fire. Never leave oil unattended and always take appropriate steps to ensure safety when cooking with fat. If using a pot, make sure no fat drips onto heated stove element or near to element.
© 2009 Athlyn Green
Gary Kindell on July 09, 2020:
The onions need to be male onions for onion rings. Male onions are the round baseball shaped ones and female are the squashed saucer like shape. Male onions are harsh raw and cook to be sweeter and female ones are sweeter raw and cook to be flavorless. Female onions are for eating raw and male onions are for cooking with because they transform to a sweet nice flavor.
Pamela on June 12, 2016:
These were very good I will be cooking more later!
peachy from Home Sweet Home on December 02, 2015:
I love onions fried with corn flour, makes them more crispy
Athlyn Green (author) from West Kootenays on May 18, 2015:
Hi Mandy, it sounds as though your batter may have been too thin or your oil temperature may have played a part.
mandy on May 08, 2015:
All my batter came off the second i put them the fryer. What did i do wrong?
Alexandria Taylor on January 14, 2015:
This recipe is LIFE! I never liked onion rings prior to trying these. Thank you.
Ronel Wakeford88 on December 13, 2014:
This recipe looks delicious. Thanx.
Uday Patel from Jabalpur, MP, India on October 24, 2014:
Add some Indian spices and see the difference!
Liza on October 03, 2014:
Carol Houle from Montreal on September 26, 2014:
Can't wait to try this with onions and zucchini.
Anish Kumar from Mundi Kharar, Mohali, Chandigarh, (Punjab) on August 10, 2014:
Amazing, Wow onion rings, Perfect dish, I will try to cook it. your explation very simply step by step. the looks like of onion rings delicious. that's great look. Thanks for that.
cindy on July 04, 2014:
so glad I found this recipe. I didn't have egg or milk like most recipes I found called for. These were great & I even fried a couple of zucchini slices in the batter too.
Anamika S Jain from Mumbai - Maharashtra, India on June 09, 2014:
I love this snack idea. Will try it this weekend. Thanks for sharing the recipe.
Athlyn Green (author) from West Kootenays on April 04, 2014:
Hi Anglica, try making your batter a little thicker and that should solve the problem.
angelica on April 03, 2014:
My batter isn't sticking to onions, any suggestions?
Bernadyn from Jacksonville, Florida on March 19, 2014:
I have so many large onions right now so onion rings sound good! I'll give this a try, thanks!
Mercy Pepsi on March 02, 2014:
Tatiana from Florida on January 25, 2014:
These sound amazing! Next up, a bloomin' onion! ❤
lesliebyars on January 19, 2014:
These look great. I have always just used a mix from the grocery store so, it will be nice to have my own recipe at home. I voted your hub up and awesome. I am going to share on pinterest as well.
Rah from Takoma Park on January 17, 2014:
These are quick and delicious. Can't wait to try other veggies.
peachy from Home Sweet Home on January 17, 2014:
i love your photos, are well taken and tempting me to try out today's dinner. Voted up, interesting and useful
Athlyn Green (author) from West Kootenays on January 07, 2014:
Hi Jasta, the nice thing about making these from home is that you can make more than the standard portion size you get in a restaurant.
jasta on January 02, 2014:
i want to make it.. your looks so yumyyy , thanks forr recip
Johnny P on November 16, 2013:
I liked your recipe. I doubled the recipe and substituted 3/4 cup milk and 1 egg for the water. It was quite good. Thanks for sharing.
Rach on October 25, 2013:
I've tried many and these are now the family fav. Thanks!
FullOfLoveSites from United States on October 07, 2013:
I love onions, all types -- from the pungent and sweet. I love onion rings, but I fail at making these as perfect as yours. I will try it too. Thanks for sharing. :)
Carrie Lee Night from Northeast United States on August 31, 2013:
Thank you for this yummy hub :) I have never made homemade onion rings, but now I may. I wonder if this could be oven-fried...don't like the mess of frying on the stove. Thank you for this delicious recipe for hubpages. Have a wonderful week :)
Julie Dorcey-Thompson on January 20, 2013:
GREAT RECIPE!!! Really easy, no need to dunk twice AND no need for eggs or milk!!! Onion rings taste terrific!!! Cooked in fryer at 375'F for 4 minutes.
Drew Breezzy from somewhere in my mind on July 19, 2012:
Onion rings look delicious. I have been perfecting my own recipe lately. Will consider trying this tho to compare! :)
Pat on May 29, 2012:
Very tasteful and simple.
Athlyn Green (author) from West Kootenays on April 03, 2012:
Yes, boil over of hot oil can occur if the pot contains too much oil, and if what is placed into it has a high moisture content or is frozen. It is always best to drop a few pieces into hot oil and watch how high it bubbles. Never, never place a large amount of ingredients into hot oil. Additionally, you want to carefully separate any pieces that have stuck together and/or turn them over, so they brown on both sides.
spooky on April 03, 2012:
Using a pan lid to put out oil pan fire is indeed a great way, and thanks for mentioning it, I think its the first time I have seen someone say it. One sidenote though is hmm, for me the pan of oil on fire was the easy part, it was the oil that had spilled over from the pan onto insides of cooker that was more problematic. It's probably the reason the pan was on fire in the firstplace.. never add too many things to hot oil at once people, especially chips :). Oil expands quite fast as a reaction to I guess the water content. So best way I found to put out cooker fire that came after oil pan fire was to dampen a towel in water and smother the cooker, much like you are doing when you use a pan lid to put out the pan fire. Just thought I would throw that out into the web, maybe someone will see it and if they ever have an oil fire in kitchen might panick a bit less hehe
hawaiihibou on January 09, 2012:
This recipe I'll definitely try. Frozen onion rings are expensive! Thanks for the recipe.
justin on November 10, 2011:
amazing onion rings. this batter produces a light crispy crunch, and the onion is perfectly sweet after cooking. absolutely amazing.
Athlyn Green (author) from West Kootenays on October 07, 2011:
You can use this batter to coat fish or whatever you want to deep fry.
Amanda on October 07, 2011:
Can you use this recipe for battered sausages as well or is it different all together.
moonya on October 04, 2011:
my mom wont let me make them:(
Danielle West on August 15, 2011:
Just found this- my family LOVED them! Thanks!
Vero on August 02, 2011:
They turned out very good.
mary on August 30, 2010:
my boyfriend and i are trying to cook them right now -- hope they turn out yummy yummy !!
connie on April 30, 2010:
thanks imma try this out!!
Michael Shane from Gadsden, Alabama on March 21, 2010:
Thanks for the hub! I have been wanting to make these....
Rayann on December 28, 2009:
This sounds like it is very good and i think i will try it very soon
kayla on September 01, 2009:
that is a good way if we do not have egg thanks and heads up they are good