How To Make Perfect, Extra Crispy Homemade Onion Rings From Scratch

Inside: Once you try these extra crispy onion rings, you will never need to search for another recipe. They are perfect appetizers for any occasion!

Para Español, Haz Click Aqui!

Jump to Recipe

Onion rings are a very popular snack food here in the United States and in other countries too. You can find them in pretty much any fast food restaurant and many sit down restaurants as well. Growing up in Mexico they weren’t as popular, but you could still see them in some places. 

So how do you satisfy your onion rings craving when you don’t want to go to a restaurant? You make them at home, of course!

This delicious appetizer is easy to make, but it can be hard to get them perfectly crispy at home. This recipe will ensure that your onion rings come out perfectly crispy every time. They have a perfect batter to coat the onion rings and the outer covering  creates a crispy exterior that will have everyone coming back for more. 

Onion rings are great as a side dish but you can also put them on hamburgers, hot dogs or more! For a delicious smoked burger recipe, check this out. 

What Kind Of Onion Should You Use To Make Onion Rings

You may be wondering what kind of onion is best when making onion rings. This recipe is so good, that you can really use pretty much any variety. That said, I usually go with white onions as they tend to fry up really well. I have used other types of onions as well though and I have never had any complaints. 

How to Make Onion Rings

STEP 1: Start by cutting the onions into rings about ¼ of an inch thick, separating them from each other. This recipe works best with the big and medium sized rings.

Expert Tip: Instead of wasting the small rings, save them in a bag for other recipes that use onions.

STEP 2: The next step is to prepare the breading by combining the flour, the baking powder, the salt and the paprika. You can replace the paprika with chili powder, or omit it completely if you don’t have it on hand. Mix well and coat each onion ring with the mix before shaking to remove excess flour.

STEP 3: Next, in another bowl, we combine the milk, the pepper, and the egg and beat until well combined. Add the remaining flour mixture and stir until no lumps remain. Coat each onion ring in this mixture as well and then coat in breadcrumbs.

STEP 4: The final step is to fry in a fryer or in a pot with enough oil to cover the onion rings. I recommend adding about 3-4 onion rings at a time so that it is less likely that they burn. Once ready, pat dry with some paper towels to get rid of the excess oil. This is important so that they don’t feel too saturated with oil, so don’t skip this step. 

Although onion rings are not very common in Mexico, they definitely go well with some Mexican classics like Carne Asada, Chicken Tortilla Soup, and Tacos Al Pastor. I love combining recipes from different cultures into a single, diverse meal that everyone can enjoy. Trust me, no one has ever complained about having these onion rings – no matter what the main course is!

Need More Appetizers? Check These Out:

• Extra Crispy Fried Pickles
• Loaded Bacon, Cheddar and Ranch Fries
• Authentic Mexican Guacamole
• Extra Crispy Chorizo Potato Balls
• Bacon, Cheddar, and Chipotle Corn Dip
• Wonton Mozzarella Sticks (and 20 other game time appetizers!)

Products Used in this Recipe

Fryer: While you can definitely make these in a pot with oil, it is easier to do in a fryer. I recommend this one because it has a large capacity and two baskets, but there are many others to choose from as well.

Measuring Spoons/Cups: You are going to need to measure all of the different ingredients that you use to make these crispy onion rings. My measuring cups always seem to get separated and sometimes I can’t find the one I need. I recommend this set, because it has the spoons and cups all together, is stainless steel, and has a solid ring to keep them together.

Kitchen Prep Bowls: Since you have to use multiple bowls in this recipe for the batter, the flour mixture and the bread crumbs, it is important to have some good kitchen prep bowls. I like these ones because they can be used to prep and they are good for serving as well.

Knife Set: When you make onion rings, you want to make sure that you make nice, clean cuts on the onions so that you get the perfect ring. If you don’t have a sharp, high quality knife set yet, I recommend this one. It will last you for years and will result in perfect onion rings.

Condiment Bowls: These onion rings go great with many sauces, including our homemade ranch. You will want to have some of these condiment bowls on hand so that you can try it with as many different sauces as you want.

Save RecipeRecipe Saved! Print Recipe Pin Recipe Rate this Recipe

3.98 from 244 votes

Cook ModePrevent your screen from going dark

Homemade Extra Crispy Onion Rings

Homemade Extra Crispy Onion Rings are one of my favorite appetizers to make - especially for game time parties and more.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: American

Servings: 20 Onion Rings

Calories: 275kcal

Author: Charbel Barker

Ingredients

• 1 Onion
• ½ cup of All Purpose Flour
• 1 Tablespoon of Baking Powder
• 1 Tablespoon of Smoked Paprika
• 1 Egg
• ¾ cup of Milk
• 1 teaspoon of ground pepper
• 1 teaspoon of table salt
• Bread Crumbs to coat
• Canola Oil for frying

Instructions

• Rinse the onion and cut into approximately ¼ inch rings
• Carefully separate the rings from each other (setting aside the smaller ones for other recipes)
• Combine the flour, baking powder, salt and paprika in a medium bowl.
• Coat each onion ring in the flour mixture and set aside
• Combine the remaining flour mixture that you coated the onions with, with the milk, egg, and salt and beat well until no lumps remain
• Coat each onion ring in the above mixture and shake away the excess
• Coat each onion ring in breadcrumbs
• Fry the onion rings in a fryer or a pot with oil.

Nutrition

Serving: 3Onion Rings | Calories: 275kcal | Carbohydrates: 14g | Protein: 3g | Fat: 22g

Tried this recipe?Mention @mylatinatable or tag #mylatinatable!