ByLeigh Harris Published: Updated on
What do you do when your husband finally convinces you to purchase a deep fryer?You break out the onion rings recipe and get to frying! Who can say no to a basket full of hot, crispy onion rings?
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Why You’ll Love These
Fresh, hot, and crispy onion rings!
They are easy to make homemade and taste a million times better than the ones from a restaurant.
Oh so good! The batter is not too thickorheavy and isperfectly seasoned.
This recipe is similar to the bloomin’ onion. It’s just in rings and much easier to cook.
I have been saying no to a deep fryer for years. First I don’t have storage space. Second, I’ve told you all how I feel about the smell in my house. I don’t like it at all.
While making the onion rings I informed my darling husbandwe need some sort of table outside to do this on from NOW ON. I probably wouldn’t have done it this weekend because it’s still too hot outside but for future frying events, you know.
Some of our other favorite side dish recipes to make are buttermilk fried okra, baked chicken wings, jalapeno hush puppies (hushpuppies), and Italian jalapeno poppers.
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Ingredients Needed
Crispy, crunchy, deep-fried buttermilk battered onion rings!
- Vidalia Onions – For this onion ring recipe we suggest you use a sweet onion such as Vidalia. But white onions or yellow onions will work too.
- Dry Ingredients – All-purpose flour, garlic powder, paprika, salt, and black pepper.
- Wet Ingredients – Buttermilk and large eggs.
- Vegetable oil or Canola oil – You want to use a neutral oil for frying.
How to Make Battered Onion Rings
If using a dipping sauce, prepare the sauce and place it in the refrigerator.
Cut the onions into 1/2″ thick rings (slices).
Gently separate the rings, making the slices into rings.
Beat the eggs into the buttermilk.
Mix the dry ingredients in a shallow bowl or zip-top bag (which is what I do).
First, dip the rings in the dry mixture and shake off the excess. Then dip in the buttermilk mixture to coat, and back into the dry.
Heat the oil to 350 degrees, either in a deep fryer or in a heavy pot.
Fry the onion rings in the hot oil for about 3 minutes, turning halfway through until they’re golden brown. Drain on a wire cooling rack in a single layer to maintain that crispy texture.
If you place the onion rings on paper towels to drain they can become wet and soggy on one side.
Enjoy with the copycat bloomin’ onion sauce. Honestly, this homemade onion rings recipe is easier than you think and they’re so much better at home than anyplace else. These are one of our favorite side dishes when we’re doing burgers on the grill.
What to Serve with Onion Rings
Serve with hamburgers, hot dogs, sandwiches, or even as an appetizer.
Tips
- I battered up mostof them before placing them in the fryer. You can batter and drop or batter all of them and place them on a baking sheet. I find it much easier to batter all of it before cooking.
- Be sure to shake off excess batter. You want the proper batter-to-onion ratio.
- Be sure the oil is hot before frying the onion rings. If the oil is not hot enough the onion rings will soak up the oil and become soggy.
- If you don’t have buttermilk, you can make your own. Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, and let the mixture sit for about 10 minutes.
Variations
- Add some cayenne pepper to make these spicy onion rings.
- You don’t have to use our dipping sauce. Serve them with your favorite dipping sauces.
FAQs
How to get the batter to stick to onion rings?
Dredge the onions in the seasoned flour first, then in the egg and buttermilk mixture, and then back into the flour. Dredging first helps the wet mixture adhere to the rings.
Why are my onion rings soggy?
The oil was not enough before frying. Be sure to test the oil temperature with a frying thermometer to make sure it’s at 350 degrees F. Do this throughout the cooking time, to maintain the proper temperature.
You will need to fry in batches so the oil temperature doesn’t drop and you don’t crowd the pan.
Storing Leftovers
Fried onion rings are best served immediately. But if you have leftovers, let them cool completely, store the onion rings in an airtight container, and refrigerate for up to 2 days. You can reheat them in a 400 degree F oven until crispy and hot.
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Buttermilk Battered Onion Rings Recipe
Crispy, crunchy, deep fried buttermilk battered onion rings! This recipe is very similar to the bloomin' onion.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 33 minutes minutes
Servings: 4
Calories: 505kcal
Author: Leigh Harris
Ingredients
- 2 large Vidalia onions or sweet onions
- 2 cups flour
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup buttermilk
- 2 large eggs
- oil for frying
Sauce
- 1/3 cup mayo
- 2 Tablespoons sour cream
- 2 Tablespoons creamy horseradish sauce
- 1 Tablespoon ketchup
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic salt
US Customary – Metric
Instructions
For the Sauce
Mix all sauce ingredients together until combined. Cover and refrigerate for at least 30 minutes.
1/3 cup mayo, 2 Tablespoons sour cream, 2 Tablespoons creamy horseradish sauce, 1 Tablespoon ketchup, 1/4 teaspoon paprika, 1/4 teaspoon garlic salt
For the Onion Rings
Slice each onion into 1/2 inch thick rings. Carefully separate the rings.
2 large Vidalia onions
In a medium-size bowl or zip bag, mix together the flour, garlic powder, paprika, salt & pepper.
2 cups flour, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon pepper
In a separate bowl, whisk together the eggs and buttermilk.
1 cup buttermilk, 2 large eggs
Heat the oil to 350 degrees, either in a deep fryer or in a heavy pot.
oil for frying
Start by dipping the rings in the flour. Shake off the excess, and then dip the rings in the egg mixture. Return the rings to the flour mixture for final coating. Shake off the excess and place the rings in the oil. Do this process in batches. Avoid overcrowding the pan or fryer.
Fry the rings for about three minutes, turning halfway through, until golden brown. Remove from the oil with a slotted spoon onto paper bag or paper towel lined baking sheet.
Sprinkle with salt while still hot.
Notes
Cook time states 3 minutes. This is three minutes per batch of frying onion rings.
If you don’t have buttermilk you can make your own. Mix 1 cup of buttermilk with 1 tablespoon of lemon juice or white vinegar, and let the mixture sit for about 10 minutes.
Be sure the oil is hot before frying the onion rings. If the oil is not hot enough the onion rings will soak up the oil and become soggy.
Storing and Reheating Leftovers – Fried onion rings are best served immediately. But if you have leftovers, let them cool completely, place them in an airtight container, and refrigerate for up to 2 days. You can reheat them in a 400 degree F oven until crispy and hot.
Nutrition
Calories: 505kcal | Carbohydrates: 67g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 1607mg | Potassium: 446mg | Fiber: 4g | Sugar: 14g | Vitamin A: 829IU | Vitamin C: 10mg | Calcium: 135mg | Iron: 4mg
