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Onion Rings Recipe

Another great appetizer to go with your hamburgers or sandwiches is onion rings. Onion rings are sliced onions coated with a batter and fried. They can be found at nearly any restaurant or frozen in grocery stores. Of course, these are way better than any frozen ones you will find. Some recipes use beer batter and things like that but I just prefer a crispy coat of breadcrumbs. A great idea to get a solid crispy texture is to use panko bread crumbs. Unfortunately, I didn’t have any on hand but I wish I did! These onion rings are very easy to make and you will be enjoying them in no time at all. Enjoy.

(Makes 3 servings)

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Onion Rings Recipe

  • Author: Bobby


  • 1 large onion (cut into ¼” thick slices)
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • ¾ cup dry breadcrumbs
  • seasoning salt (to taste)
  • Oil (for frying)



  1. Heat oil in a deep fryer to 365 degrees. Separate onion slices into rings. In a large bowl stir together flour, baking powder, and salt.
  2. Dip the onion ring slices into the flour mixture until they are well coated. Set aside.
  3. Whisk the eggs and milk into the flour mixture until a batter has formed. Dip the floured onion rings in the batter to coat.
  4. Place the coated onion rings on a wire rack until the batter stops dripping. You can place a sheet of aluminum foil under the wire rack to catch the drips. Pour the breadcrumbs into a shallow bowl or plate.
  5. Coat the onion rings with the bread crumbs until coated thoroughly.
  6.  Deep fry onion rings in batches for 2-3 minutes or until golden brown. Drain on paper towels. Season with seasoning salt.


  1. jules p says:

    these look so delicious. and i laughed..because the plate ( in the 2nd picture) is the same one my mom has! cool!

  2. Loreen says:

    I just made onion rings last week, wish I had seen this post beforehand. Mine were sorda’ greasy:(

  3. Bunny says:

    I love onion rings! I’m going to try these, they look way better than anything you get in the store or at the restaurant I work at!!

  4. Stewart says:

    These were very good. We used 1/2 Italian flavored breadcrumbs and 1/2 panko breadcrumbs. The batter stayed on great. Crispy and not oily.

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