Skip to content
Pinch of Mint
Search recipes
  • Five ingredients or fewer

Onion rings, two methods

Two bowls of onion rings, one with golden fried and the other with crispy breaded rings, sit on a wooden counter in a kitchen.

By Tom · Updated

Jump to recipe
  • About 40 min
  • Takes a bit of care

Learn how to make perfect homemade onion rings with two easy methods - crispy breadcrumb and light batter. This step-by-step recipe shows you how to achieve golden, crunchy results every time and helps you decide which version is the best. How to make perfect onion rings (2 easy methods).

Loads from YouTube only once you press play.

The recipe

Onion rings, two methods

Learn how to make perfect homemade onion rings with two easy methods - crispy breadcrumb and light batter.

  • 10 min prep
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

For the onion rings

Batter method

Breadcrumb method

For frying

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Prepare the onions

  1. Step 1

    Choose large onions, as they produce the best onion rings. Slice them into rounds approximately 1 inch thick. You can leave the skin on while cutting and remove it afterward, which can make the process easier, or peel them first if preferred. Remove any loose skin before cutting to prevent slipping.

  2. Step 2

    Separate the slices into individual rings. If desired, sort them by size for consistency and set smaller rings aside for another use.

Optional soak

  1. Step 1

    Place the onion rings into a bowl and cover them with milk or buttermilk. Leave them to soak for at least 30 minutes, or refrigerate overnight. This step helps reduce the sharpness of the onion and tenderises the rings.

Prepare the coatings

  1. Step 1

    For the batter, combine one part flour (100 g) with two parts cold carbonated liquid (200 ml). Mix until smooth, aiming for a consistency similar to pouring cream. Ensure the liquid is very cold, as this helps create a lighter, crispier texture when fried.

  2. Step 2

    For the breadcrumb coating, prepare three separate bowls containing flour (100 g), beaten eggs, and breadcrumbs. Coat each onion ring in flour, then egg, and finally breadcrumbs until fully covered.

Heat the oil

  1. Step 1

    Place a heavy pot over medium heat and fill it about halfway with oil suitable for deep frying. Heat the oil to approximately 180°C.

Cook the onion rings

  1. Step 1

    For the batter method, remove the onion rings from the milk and lightly coat them in flour (100 g). Dip them into the batter until evenly coated. For a thicker coating, you can repeat the process by dipping them back into flour and batter again. Carefully place them into the hot oil in batches and cook until golden and crisp. Remove and place on a tray lined with kitchen paper, then season immediately with salt.

  2. Step 2

    For the breadcrumb method, place the coated onion rings directly into the hot oil and cook until golden. Remove and drain on kitchen paper, then season with salt.

Optional oven method

  1. Step 1

    The breadcrumb-coated onion rings can also be baked. Lightly spray them with oil and cook in a preheated oven at 180°C (fan) until golden.

Serve

  1. Step 1

    Serve immediately while hot and crisp.

Stay in the loop

Get new recipes in your inbox

Occasional emails with new recipes, cooking tips and what’s new at Pinch of Mint.

See our Privacy Policy for information about how your personal data is used.

More vegetarian sides

Questions people ask

How long does onion rings, two methods take?

About 40 min from start to finish. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.