Crispy Homemade Onion Rings are the perfect appetizer or accompaniment to any burger or sandwich!
In this household we eat really a well and balanced diet and do really well at staying away from refined sugar and sweets (it’s especially easy when you make everything from scratch!). But there are a couple of things that I am just completely weak to. And by weak I mean inevitable face stuffing will occur. Those two weaknesses: #1 Tater Tots. #2: Onion Rings.
We’ve been making our own Tater Tots for awhile now but I’ve been (purposefully) avoiding making onion rings for the sake of my waistline. I seriously think I’m missing a few sweet receptors and have had them replaced by salt receptors. Chocolatey dessert? Meh. Give me cheese. Candy? Meh. Give me a crunchy, salty anything. Make that crunchy salty fried rings of onion and it’s all over.
First step to these Homemade Onion Rings – a nice soak in buttermilk. Don’t have buttermilk? No problem! Did you know you can make your own?!
After they’ve soaked for at least an hour, then you dredge them in your flour and drop ’em in hot oil to fry.
To crispy perfection!
Paired with some Fry Sauce From Scratch and *swoon*.
Ahhh Homemade Onion Rings. There’s something even more satisfying about a treat that’s made from scratch, you know? Yes, it takes more time and more effort, but I liken it to when you grow your own vegetables. Is there anything better than eating a fresh off the vine tomato that you grew yourself? Nope. Well, except for a freshly fried from scratch onion ring dunked in a from scratch fry sauce!
I might have eaten all of these onion rings for dinner. With a beer. It’s been a long week – and really, if you think about it, it had everything I needed, right? Vegetables and carbs – I’m good! Plus, with all of the salads and other healthy snacks we make, Homemade Onion Rings for dinner every once in awhile is finnneee. Balance, friends. Balance. 😉
Homemade Onion Rings
Ingredients
- 2 Sweet onions
- 2 Cups Buttermilk*
- 2 cup all purpose flour
- 1 tablespoon kosher salt
- 1/2 teaspoon of fresh ground pepper
- Vegetable oil or canola oil for frying
Instructions
- Slice onion 1/2 - 1 inch thick and separate the rings.
- Pour buttermilk in a bowl and add rings. Cover and store in fridge for at least an hour.
- In a dutch oven or a large pot add approximately 3 inches deep with oil. Heat to 360 degrees or if you don't have a thermometer, just dip in the handle of a wooden spoon. When the oil bubbles around the handle, it's ready.
- Mix flour with salt and pepper in a wide shallow bowl or plate.
- With tongs, dredge rings in flour ensuring they are well coated (you can double coat if you want extra batter by dipping back in buttermilk and dredging again) and then add to dutch oven. Be sure to not over crowd rings - fry in batches for 2-3 minutes until rings begin to golden. Watch closely that they do not burn! They'll go from done to burnt quickly.
- Remove from oil with tongs, shaking off excess oil and cool on a paper towel lined plate.
- Serve immediately with Fry Sauce or Ketchup!
Notes
I love the idea of making crispy onion rings right at home. This recipe looks so easy!
This looks like a very delicious recipe for onion rings. Will have to try soon.
These are just in time for Game Day! With the ‘made from scratch’ fry sauce, these will not last long – guaranteed!
They never do!
these look so crispy and crunchy – better looking than any restaurant onion rings I’ve ever seen – Wow – fantastic job on these!
Thanks Chef Mireille!
I’ve always been too intimidated to try homemade onion rings, but these look so delicious I’m going to have to give them a try. YUM!
These are seriously way WAY better than any restaurant-made onion rings I’ve ever had. They’re crispy, and despite the fact that they’re still fried, they don’t taste like greasy and they don’t feel as grease-heavy. I’m a big fan of dippin’ my crispy rings too, and the fry sauce was a perfect addition.
That’s SO great to hear, Dana! Thanks so much for sharing!
These come out PERFECT and SUPER CRISPY every time! Thank you for this recipe, it’s a keeper!