So, here’s how I fell for onion rings

The first time I made deep fried onion rings at home, I was supposed to be prepping salad. I know. But the onions were just sitting there looking smug and I thought, what if we did something a bit cheeky. Next thing I knew, there was flour on my shirt, oil gently humming on the stove, and my sister stealing the first ring form the tray before I even salted it. Honestly, I didn’t mind; these are the kind of snacks that make people hover in the kitchen like gulls at the pier.

Also, quick detour because my cat decides to meow exactly when the oil hits temperature. Every time. If you hear a yowl while frying, it’s probably not the onions. Anyway, back to crispy things.

Why you’ll love this, or at least why I do

I make this when game day creeps up and I’ve got exactly two onions and a splash of club soda left; it still works.
My family goes a bit bonkers for these because the batter is light but shatter crisp, kind of like a good chip that got fancy.
I used to fight with soggy rings and gloopy batter. Then I learned to chill the liquid and dust the onions first. Problem mostly solved.
They’re weirdly fast once you set up the station. And fun. I always sneak one fresh from the oil, which is a terrible habit and also perfect.

What you’ll need, with my usual swaps

2 large yellow or sweet onions, sliced into 1 to 1.5 cm rings
1 cup all purpose flour, plus 2 tablespoons for dusting
1/2 cup rice flour or cornstarch I use rice flour when I have it for extra crisp
1 teaspoon baking powder
1 teaspoon fine salt, plus more for finishing
1/2 teaspoon paprika or cayenne if you like a wink of heat
1/2 teaspoon garlic powder optional
1 cup very cold club soda or light beer actually, I find club soda keeps it cleaner tasting
1 egg optional makes the batter a touch richer
1 cup buttermilk or milk for a quick soak plain water with a pinch of salt is fine if that’s what’s around
Neutral oil for frying about 1.5 to 2 liters canola, peanut, or sunflower my grandmother always insisted on a certain brand, but honestly any decent oil works

Note If I’m in a hurry, I skip the egg and just go with flour plus club soda. If I’m out of rice flour, extra cornstarch is totally fine.

Let’s cook these rings

Prep the onions: Peel, slice into thickish rounds, and separate into rings. Toss them in a bowl with the buttermilk or salted water and let sit 15 to 20 minutes. This tames the bite and helps with tenderness.
Heat the oil: Pour oil into a deep pot so you have at least 5 cm of depth. Warm to 180 to 185 C about 355 to 365 F. A thermometer is best for this. If you don’t have one, use the wooden spoon trick little bubbles should gather around the handle when it’s ready.
Mix the dry stuff: In a large bowl, whisk together 1 cup all purpose flour, the rice flour or cornstarch, baking powder, salt, and spices. Keep it friendly, no need to overthink.
Make it bubbly: Pour in the cold club soda and the egg if using. Stir gently with a fork until just combined. Lumps are okay. If it looks too thick, add a splash more club soda; too thin, shake in another spoon of flour. Don’t worry if it looks a bit weird at this stage it always does.
Dust the onions: Drain the rings. Toss them with 2 tablespoons flour in a shallow dish, just a light coat. This helps the batter cling.
Dip and fry: Working in small batches, dunk rings into the batter, let the extra drip back, then slide them carefully into the hot oil. Fry 2 to 3 minutes until golden, flipping once. This is where I usually sneak a taste, then regret it because hot, then do it again.
Drain and season: Lift onto a wire rack set over a baking sheet or a plate lined with paper towels. Sprinkle with salt while they’re still singing.
Keep them crisp: If you’re doing lots, stash finished rings in a warm oven about 95 C 200 F while you finish the rest.

Notes from my very messy kitchen

Cold liquid equals airy batter. I sometimes pop the club soda in the freezer for 10 minutes. Not frozen, just bracing.
The first batch is your tester. If it browns too fast, your oil is too hot. If it takes ages and looks greasy, bump the heat a touch.
Let the batter rest 5 minutes if you can. On second thought, if people are already crowding, go for it. It’s fine.
Salt fast. The salt sticks best in that tiny window right after frying.

Variations I’ve tried, for better or worse

Beer battered: Use a pale lager instead of club soda. Lovely flavor, a wee bit richer.
Gluten friendly: Swap the all purpose flour for a 1 to 1 gluten free blend and lean on rice flour. Works shockingly well.
Parmesan crunch: Toss hot rings with a handful of finely grated Parmesan and a pinch of black pepper. Fancy pub vibes.
Spiced up: Add a teaspoon of curry powder to the dry mix. Great with a yogurt dip.
Didn’t love: I tried slicing the onions super thin thinking they’d be extra crispy. They just tangled into onion lace and went a bit sad. Still edible, but not the move.

Gear that helps, plus a cheeky workaround

Deep fryer or a heavy pot I say a thermometer is essential for sanity, but if you don’t have one, the wooden spoon bubble test or a popcorn kernel in the oil works. When it pops, you’re in the zone.
Spider or slotted spoon for safe scooping. Tongs work in a pinch, just be gentle.
Wire rack for draining. If you’re short on racks, a few chopsticks over a baking sheet does the trick.

Storage and reheating

Best hot, obviously. But if you’ve got leftovers, cool completely, then fridge in a paper towel lined container for up to 2 days though honestly, in my house it never lasts more than a day. Reheat on a rack in a hot oven 220 C 425 F for 6 to 8 minutes until crisp again. I tend to think the seasoning tastes deeper the next day, even if the crunch takes a small hit.

How I like to serve these

Big bowl in the middle of the table with lemon wedges and a creamy dip. Sometimes it’s just mayo stirred with garlic and paprika. Sometimes ranch. My family tradition is ketchup plus a little vinegar which sounds odd, tastes brilliant. If it’s burger night, I tuck a couple rings right into the bun. Zero regrets.

Pro tips from my own goofs

I once tried rushing the oil preheat and regretted it because the rings soaked up oil and went floppy. Give the pot time.
I over whisked the batter once until it was silky smooth. Pretty to look at, but it fried up tough. Barely stir, walk away.
I stacked hot rings in a bowl and trapped steam. Sog city. Use a rack, single layer, little space between.

FAQ the stuff folks actually ask me

Can I use red onions
Yes, and they’re lovely. Slightly sweeter vibe. They can be a bit more delicate, so don’t slice too thin.

Do I have to soak the onions
Nope. I prefer it, but if you’re short on time, skip the soak and just dust with flour. Still good.

What oil is best
Neutral and high smoke point. Peanut, canola, sunflower. Olive oil isn’t ideal here. And please don’t mix old oil with fresh if it smells off.

Can I make the batter ahead
Sort of. You can whisk the dry mix ahead. Add the cold liquid right before frying. If the batter sits, it loses bubbles and pep.

No thermometer, any other trick
Besides the wooden spoon, drop a tiny bit of batter in. It should sizzle and float in about 1 second. If it sinks sadly, wait a bit more.

Air fryer
It can work with a light spray, but it’s not the same. Crispy yes, but not as glassy. Still tasty for a quickish snack.

Why are my rings greasy
Usually oil temp too low, or crowding the pot. Give them space, let the oil come back up between batches. Also, check the batter thickness, too thin can go limp.

Helpful reads if you fancy a deeper dive

I learned a lot about bubbly batters from Serious Eats, and their deep frying guides are ace. For thermometer tips and oil temps, the folks at ThermoWorks Blog explain it clearly. And if you like step by step photos, this deep frying primer from The Kitchn is friendly and practical.

Deep Fried Onion Rings