The Crunchiest Onion Rings EVER!

In honor of football season, I wanted to share my favorite onion ring recipe.  There’s nothing like whipping up some of these onion rings and drinking an ice-cold beer on game day (it’s not diet friendly, but it’s delicious)! If you’re not selfish like me, you might even share this yummy snack with those watching the game with you. 

Quick note before – The total time to prepare this recipe includes the 15 minutes that the onion rings should sit in the batter.


The Crunchiest Onion Rings EVER
Serves 6
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Prep Time
30 min
Cook Time
20 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
20 min
Total Time
1 hr 5 min
  1. 2 large Spanish onions (or any sweet onion really)
  2. 2 cups of buttermilk
  3. 2 ½ teaspoons of kosher sea salt (season to taste if this isn’t enough)
  4. 1 ½ teaspoons of freshly ground black pepper (season to taste if this isn’t enough)
  5. 1 ½ cups of all-purpose flour
  6. ¼ cup of medium yellow cornmeal
  7. 1 quart of vegetable oil
  1. 1. Peel the onions, slice them a 1/2 to 3/4-inch thick, and separate them into rings.
  2. 2. Combine the buttermilk, 1 1/2 teaspoons of salt, 1 teaspoon of pepper in a medium bowl. Add the onion rings, toss well, and allow them to sit in the mixture for at least 15 minutes.
  3. 3. In a separate large bowl, combine the flour, cornmeal, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Set aside.
  4. 4. Once you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels so that you can catch excess grease from the onion rings once they’re done frying.
  5. 5. Heat the oil to 350 degrees F in a large pot or Dutch oven (you can use a thermometer to keep track of temperature).
  6. 6. Picking up a few at a time (maybe 5 or 6), take the onions rings soaking in the buttermilk and dredge them in the flour mixture.
  7. 7. Place the onion rings (5 or 6 at a time) into the hot oil and fry for 2 minutes (or until golden brown). Make sure to turn them once using tongs.
  8. 8. Place the finished onion rings on the baking sheet, sprinkle with salt (to taste), and keep them warm in the oven on a cookie sheet while you fry the next batch.
  9. 9. Keep frying the onion rings (5 or 6 at a time) and place them in the warm oven until all the onions are fried. They should still be crunchy despite being placed in the oven, but don’t leave them in there more than 20 minutes.
  10. Serve these hot folks and enjoy!
  1. 1. Don’t go overboard with the flour dredging or your onion rings will fall apart.
  2. 2. Don’t burn yourself checking the oil temperature.
  3. 3. Don’t have a thermometer? Pick up a candy thermometer from Bed Bath and Beyond or any home store…it’s $5!
  4. 4. Don’t crowd the pan! You want your onion rings to breathe!
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