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

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

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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!

These onion rings are extra crispy and extra delicious!

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

Onion rings are a very popular snack food here in the United States. 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.

Choose a perfect onion for your onion rings

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.

breading the onions for onion rings

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.

Adding breadcrumbs to onion rings

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.

Frying onion rings to a golden brown.
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. 

They also go great with smoked meats like these ribs from Slowpoke Cooking.
 
This recipe is fairly simple. That said, if you have any questions about how to make it please come back and leave a comment below. 

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

Products Used in this Onion Rings 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.

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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 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 20 Onion Rings
Calories: 275kcal
Author: Charbel Barker

Ingredients

  • 1 Onion
  • ยฝ cup of All Purpose Flour
  • 1 Tablespoon of Baking Powder
  • 1 Tablespoon of Smoked Paprika
  • 1 Egg
  • ยพ 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 ยผ 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!
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Comments

  1. Susan says

    March 14, 2017 at 11:24 am

    I have made these several times now. So simple and delicious. I use buttermilk and sweet onions. Thank you for sharing!

    Reply
    • Charbel Barker says

      March 14, 2017 at 12:51 pm

      I’m glad you liked them! Thanks for your comment ๐Ÿ™‚

  2. Laura says

    April 30, 2017 at 5:01 pm

    I made these and I had a few problems. First? For some reason, I had a hard time getting the flour to stick to the whole onion, leaving areas flour free. Maybe the onion was too dry? This problem led to the batter not sticking to the whole surface and thus, not allowing the panko crumbs to stick. Yes, I said panko. One comment from earlier asked if they could be used instead of bread crumbs and was given a “most likely” response. For the record? Panko does not work. If you are struggling on getting the flour and batter to stick, following that with a more course item just was asking for trouble. Finer bread crumbs would’ve been easier. I even tried double battering but the panko was just falling off. Maybe if I tried the flour then the batter then the flour again, but then the flour is all used to make the batter and I would have had to make another flour solution. And then came the frying. I think I used the wrong onions. I used sweet onions, not yellow, and that makes a difference. Cooked sweet onions just don’t hold their flavor as strongly as yellow. So we were then left with paprika flavored panko with just a hint of onion flavor. I like paprika but it was too strong with almost no onion flavor. ๐Ÿ™ I might stick to zucchini. ๐Ÿ˜‰

    Reply
    • Charbel Barker says

      April 30, 2017 at 7:42 pm

      Thanks for the feedback Laura! I usually use sweet white onions or yellow onions and they seem to work well. I’m not sure what the issue was with the flour sticking, but I suspect you could be right about the onion being too dry. Thanks for the feedback about the Panko as well – I had never tried it with Panko, so I thought it might work, but it sounds like it doesn’t – so that is good to know. Thanks again!

    • Joseph Borrero says

      September 14, 2018 at 10:03 am

      Spanish Onions are the best onion for rings. Bold in flavor and large in size. A trick to try is removing the skin from the inside of each ring. A five minute soak in a ice bath will aid in its release.
      The result is a ring that doesnโ€™t release from its batter.

  3. test says

    May 2, 2017 at 3:14 pm

    Hello I am so excited I found your weblog, I really found you by mistake, while I was researching oon Google for something
    else, Regardless I am hrre now and would just like to say many thanks for a inccredible post annd a all round thrilling blog
    (I also love the theme/design), I don’t have time to go through it aall at the moment
    but I hage saved itt and also added in your RSS feeds, so when I havfe time I will be back to read
    a lott more, Please do keep up the awesome job.

    Reply
  4. Connie Walters says

    May 11, 2017 at 6:53 pm

    I made them and they were so good. Thanks for sharing.

    Reply
    • Charbel Barker says

      May 14, 2017 at 12:09 pm

      Thanks Connie! I’m so glad you enjoyed them. ๐Ÿ™‚

  5. Maribelli says

    July 17, 2017 at 10:07 am

    Was excelents my family loved it, this Will be my favorites over all. Only I change The salt for suggar.

    Reply
    • Charbel Barker says

      July 18, 2017 at 9:33 am

      I’m glad you enjoyed it!

  6. Lisa says

    July 19, 2017 at 10:19 am

    This recipe is PERFECT! We did both onion rings and fried fish with the batter (using Panko), and the flavor and crunch are out of this world. This is our new go-to for fried stuff. ๐Ÿ™‚

    Reply
    • Charbel Barker says

      July 19, 2017 at 11:17 am

      Thanks Lisa! I’m so glad that you liked this recipe. It really is great for anything that you want to fry. Check out the fried pickles recipe on the site too if you like those – they are great as well ๐Ÿ™‚

  7. LouisvillesMark says

    July 26, 2017 at 3:05 pm

    Your page http://www.mylatinatable.com/homemade-extra-crispy-onion-rings/ does not load correctly. Not able to read any of the comments. I hope I am correct to assume T = Tablespoon and t = teaspoon? I have never seen a a recipe use this distinction (capital v lower case). It took me a while looking at the ingredients to notice the difference.

    Reply
    • Charbel Barker says

      July 27, 2017 at 8:37 am

      I’m not sure what is going on with the comments, but I will look into it. Yes – T = Tablespoon and t=teaspoon. I used to use that distinction on my recipes, but haven’t updated all of my old ones. I will go in and update this one now to make it more clear. Thanks!

  8. Michelle Rodewald says

    July 29, 2017 at 10:10 am

    Loved this recipe just the crispness I was looking for! Yum!!

    Reply
    • Charbel Barker says

      August 1, 2017 at 3:37 pm

      Thanks! I’m glad you enjoyed it ๐Ÿ™‚

  9. Charisse Shafer says

    January 5, 2018 at 4:20 pm

    Baked these instead of frying. 425 for 20 mins. Turned out pretty crispy and delicious. My son gobbled them up! Iโ€™m sure they are better fried, as everything is, but turned out ok baking too!

    Reply
    • Charbel Barker says

      January 10, 2018 at 9:02 am

      I’m glad they turned out well for you! Thanks for the comment ๐Ÿ™‚

  10. May says

    March 17, 2018 at 2:20 pm

    Is baking powder essential? Thatโ€™s the only thing I donโ€™t have on hand but would like to try and make these tonight.

    Reply
  11. Meg says

    June 13, 2018 at 5:40 pm

    These are AMAZING!! I had Panko crumbs which upped the crispiness. So good!

    Reply
  12. Rashmi says

    June 14, 2018 at 1:56 am

    Plz tell a substitute of egg for vegetarians

    Reply
  13. Carrie Herren says

    July 31, 2018 at 2:35 am

    I made these onion rings this evening and they were absolutely perfect. Thank you for sharing your recipes

    Reply
    • Charbel Barker says

      July 31, 2018 at 8:57 am

      Thanks, Carrie! I’m glad that you enjoyed this recipe.

  14. Rebekah says

    August 27, 2018 at 6:38 pm

    So you think leftovers could be frozen and reheated in the oven?

    Reply
    • Charbel Barker says

      August 28, 2018 at 10:36 am

      Hi Rebekah – I have never tried doing that, but it could possibly work. These are usually better eaten right away, but reheating in the oven is a good idea and may help you get that crispiness back after freezing. Let me know how it turns out if you decide to do that!

  15. Deb says

    November 8, 2018 at 10:06 am

    hi i cant find the measurements or weights for the onion ring ingredients.
    is it possible to have them in uk measurements please
    thank you

    Reply
    • Charbel Barker says

      November 8, 2018 at 10:15 am

      Hi Deb – the measurements are in the recipe at the bottom of the post, but they are not listed in metric on the recipe. Here are the measurements, converted to metric:

      1 Onion
      120 ml of All Purpose Flour
      15 ml of Baking Powder
      15 ml of Smoked Paprika
      1 Egg
      180 ml of Milk
      5 ml of ground pepper
      5 ml of table salt
      Bread Crumbs to coat
      Canola Oil for frying

      Hope that helps!

  16. davida edrich says

    December 29, 2018 at 6:12 pm

    How big of a mess do’s it make

    Reply
  17. Lisa says

    January 14, 2019 at 4:46 pm

    How long do you fry them?

    Reply
    • Charbel Barker says

      January 15, 2019 at 8:24 am

      Hi Lisa, you will want to keep a close eye on them and fry them until they are golden brown. Once the oil is hot, I find that it takes about 30 – 60 seconds maximum. Hope that helps!

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