Onion Rings

Onion Rings

208 Reviews 20 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  T

“A slightly sweet batter makes these crispy rings extra special and delicious! You may want to double or triple the recipe.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat the oil in a large, deep skillet over medium high heat.
  2. Prepare pancake mix according to package directions.
  3. One at a time, dip Spanish onion rings into the prepared pancake batter, then into the hot oil. Fry until crispy and browned, about 3 minutes. Drain on paper towels.

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Reviews (208)

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Fun recipe. I had just bought a huge bag of "just add water" pancake mix from my warehouse store and wanted to find some other way to use it up. I heated up my electric fryer to 350 degrees F. I added a few teaspoons of spicy powdered seasoning until the mix was slightly pink (I used Old Bay, but I have tried Cajun, Curry, and Seasoned salt and pepper too. I dredge chunks of food in the dry mix and set aside. I then mix a little beer into the dry mix to make a thin batter, re-dip the food in it, and then drop them gently one at a time into the hot oil. I fry until the food floats and turns deep golden brown. The oil stays clear because the batter sticks to the food, holds up really well to heat and complements a variety of flavors. Try it with chunks of chicken, seafood, eggplant, carrots, onion rings, squash, bell peppers, cheese stuffed jalapenos, peapods, green beans, hot dogs, broccoli, cauliflower, etc.



I felt that this recipe required some seasoning so I added my usual garlic and onion powders, a special blend of bread dipping spices, hot sauce and I replaced the liquid with beer. Even though I dressed this up a bit, I'm still giving this recipe five stars because using pancake mix is ingenious. I used Bisquick. I also floured my onions first to help the batter adhere. For those who mentioned that their onions were greasy probably did not have the oil at the right temp. It should be about 350 degrees. A simple candy thermometer will help with that. My family loves onion rings but rarely orders them in a restaurant because they hate how the onion always slides out from the coating. Amazingly, this did not happen (maybe due to the flour coating) and my gang said that these were the best rings they had ever eaten. Can't thank you enough "T"!



This batter was really good. I coated the rings in the dry pancake batter to start with and then put them aside. Then I used 1 cup of beer in place of the liquid and added lots of seasoned salt. Then when they came out I sprinkled with salt. The only problem was that I set the stove at med/high heat and it was way too hot. The rings became too browned after cooking only 10 seconds. Even after I turned the dial down to 4, they were coming out the same way. I had to stop frying them because my whole kitchen was filled with the smoke that was coming out from inside the pot and the smell of onion rings has still not gone away after 15 hours (and I've kept my windows open all night) I would not make these again unless I used a deep fryer.

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Amount Per Serving (4 total)

  • Calories
  • 330 cal
  • 16%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 485 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Old Fashioned Onion Rings


next recipe:

Bacon-Wrapped Onion Rings