How to Make Homemade Fried Onion Rings

Updated on February 28, 2020
Athlyn Green profile image

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

Puffy fried onions rings made in the home kitchen.
Puffy fried onions rings made in the home kitchen. | Source

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 good puff batter is all that is needed to make these lovelies at home.
a good puff batter is all that is needed to make these lovelies at home. | Source

Have You Tried Making Homemade Onion Rings?

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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

When you order onions ring in a restaurant, there are never enough.
When you order onions ring in a restaurant, there are never enough. | Source

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

A friend tried my recipe and shared a photo of her onion rings.
A friend tried my recipe and shared a photo of her onion rings. | Source

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.

Mixing Ingredients

Adding paprika to the dry ingredients for onion ring batter.
Adding paprika to the dry ingredients for onion ring batter. | Source
Whisking dry ingredients.
Whisking dry ingredients. | Source
Liquid added to batter.
Liquid added to batter. | Source

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.

Separating Rings


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

Onion rings coated in batter. Make sure batter isn't too runny. If it's runny, it won't stick to your onion rings as well.
Onion rings coated in batter. Make sure batter isn't too runny. If it's runny, it won't stick to your onion rings as well. | Source

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

Deep frying in action
Deep frying in action | Source


You want your fried onion rings to puff up and turn golden brown, not overcook. If they overcook, they will taste bitter.

Cooking Tips For Perfect Results

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.

All Done!


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.

How do You Make Onion Rings?

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3.4 out of 5 stars from 63 ratings of Onion Rings

© 2009 Athlyn Green


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    • profile image


      4 years ago

      These were very good I will be cooking more later!

    • peachpurple profile image


      4 years ago from Home Sweet Home

      I love onions fried with corn flour, makes them more crispy

    • Athlyn Green profile imageAUTHOR

      Athlyn Green 

      5 years ago from West Kootenays

      Hi Mandy, it sounds as though your batter may have been too thin or your oil temperature may have played a part.

    • profile image


      5 years ago

      All my batter came off the second i put them the fryer. What did i do wrong?

    • profile image

      Alexandria Taylor 

      5 years ago

      This recipe is LIFE! I never liked onion rings prior to trying these. Thank you.

    • profile image

      Ronel Wakeford88 

      5 years ago

      This recipe looks delicious. Thanx.

    • pateluday profile image

      Uday Patel 

      5 years ago from Jabalpur, MP, India

      Add some Indian spices and see the difference!

    • profile image


      5 years ago good!

    • Carol Houle profile image

      Carol Houle 

      5 years ago from Montreal

      Can't wait to try this with onions and zucchini.

    • Anishwebmaster profile image

      Anish Kumar 

      5 years ago from Mundi Kharar, Mohali, Chandigarh, (Punjab)

      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.

    • profile image


      6 years ago

      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 profile image

      Anamika S Jain 

      6 years ago from Mumbai - Maharashtra, India

      I love this snack idea. Will try it this weekend. Thanks for sharing the recipe.

    • Athlyn Green profile imageAUTHOR

      Athlyn Green 

      6 years ago from West Kootenays

      Hi Anglica, try making your batter a little thicker and that should solve the problem.

    • profile image


      6 years ago

      My batter isn't sticking to onions, any suggestions?

    • BNadyn profile image


      6 years ago from Jacksonville, Florida

      I have so many large onions right now so onion rings sound good! I'll give this a try, thanks!

    • profile image

      Mercy Pepsi 

      6 years ago

      Nice, thnx.

    • tutta profile image


      6 years ago from Florida

      These sound amazing! Next up, a bloomin' onion! ❤

    • profile image


      6 years ago

      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.

    • Sheryl Sellers profile image


      6 years ago from Takoma Park

      These are quick and delicious. Can't wait to try other veggies.

    • peachpurple profile image


      6 years ago from Home Sweet Home

      i love your photos, are well taken and tempting me to try out today's dinner. Voted up, interesting and useful

    • Athlyn Green profile imageAUTHOR

      Athlyn Green 

      6 years ago from West Kootenays

      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.

    • profile image


      6 years ago

      i want to make it.. your looks so yumyyy , thanks forr recip

    • profile image

      Johnny P 

      6 years ago

      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.

    • profile image


      6 years ago

      I've tried many and these are now the family fav. Thanks!

    • FullOfLoveSites profile image


      6 years ago from United States

      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 profile image

      Carrie Lee Night 

      6 years ago from Northeast United States

      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 :)

    • profile image

      Julie Dorcey-Thompson 

      7 years ago

      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.

      Thank you!!!

    • Drew Breezzy profile image

      Drew Breezzy 

      7 years ago from somewhere in my mind

      Onion rings look delicious. I have been perfecting my own recipe lately. Will consider trying this tho to compare! :)

    • profile image


      8 years ago

      Very tasteful and simple.

    • Athlyn Green profile imageAUTHOR

      Athlyn Green 

      8 years ago from West Kootenays

      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.

    • profile image


      8 years ago

      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

    • profile image


      8 years ago

      This recipe I'll definitely try. Frozen onion rings are expensive! Thanks for the recipe.

    • profile image


      8 years ago

      amazing onion rings. this batter produces a light crispy crunch, and the onion is perfectly sweet after cooking. absolutely amazing.

    • Athlyn Green profile imageAUTHOR

      Athlyn Green 

      8 years ago from West Kootenays

      You can use this batter to coat fish or whatever you want to deep fry.

    • profile image


      8 years ago

      Can you use this recipe for battered sausages as well or is it different all together.

    • profile image


      8 years ago

      my mom wont let me make them:(

    • profile image

      Danielle West 

      8 years ago

      Just found this- my family LOVED them! Thanks!

    • profile image


      8 years ago

      They turned out very good.

    • profile image


      9 years ago

      my boyfriend and i are trying to cook them right now -- hope they turn out yummy yummy !!

    • profile image


      10 years ago

      thanks imma try this out!!

    • Michael Shane profile image

      Michael Shane 

      10 years ago from Gadsden, Alabama

      Thanks for the hub! I have been wanting to make these....

    • profile image


      10 years ago

      This sounds like it is very good and i think i will try it very soon

    • profile image


      10 years ago

      that is a good way if we do not have egg thanks and heads up they are good


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