Deep-Fried Onion Rings

Deep-Fried Onion Rings

Elle 90

"Bermuda onions are covered in a buttermilk batter and deep-fried. Can be reheated in a warm oven to serve."

Ingredients 1 h 25 m {{adjustedServings}} servings 587 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 56.1 g
  • 86%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
  2. Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 9

  1. 10 Ratings

Baking Nana

These are really good if you like a really puffy batter, which we do. Make sure that your oil is at at least 350 and do these in batches. They hold well in a low oven while you finish the rest. I knocked these down one star because they really need to be dusted with flour prior to going into the batter, so the batter will stick and the batter needs a little more seasoning - maybe a little cayenne. I sliced the onions and let soak in cold water as directed, in a salad spinner - drained and spun dry, which worked great. Very nice recipe that I would use again and again with just a few simple changes. Thanks Elle.


Excellent! I did end up using 2 large yellow onions instead of Bermudas, but otherwise followed the recipe exactly. I did find that the recipe barely was enough for my 2 onions using 1/2 inch slices, but perhaps that was because of the size of them. I did use a deep fat fryer rather than a pan on the stove. On the first batch I used the wire basket that came with my fryer. Big mistake. The batter oozed through the basket and made a large onion clump that wouldn't come out. After that, I made small batches directly in the fryer and they came out perfect.

Homer is King

Great onion rings. Exactly the style I was looking for! As recommended, I dusted the onions with floor before the batter and it coated them perfectly. The batter is a little bland but I’m cooking for kids and spicy doesn’t fly so I dusted mine with Cajun seasoning after cooking. I will be making this again.