Best Ever Onion Rings

Best Ever Onion Rings


"Great tasting homemade onion rings! Easy to prepare, and best of all... you are able to make twice as many for half the price! Enjoy your heart out, onion lovers!"

Ingredients 30 m {{adjustedServings}} servings 1092 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1092 kcal
  • 55%
  • Fat:
  • 112.1 g
  • 172%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
  2. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
  3. Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
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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 25

  1. 28 Ratings


As the recipe author, I would like to correct the recipe. As a few reviewers have noted, the baking powder amount is high. This is indeed an error. Not sure if that was my original doing or from Allrecipes posting. The amount of baking powder should be 2 teaspoons, not 2 tablespoons. Also, if you would like to omit the baking powder all together, use self rising flour. Using self rising flour would omit the use of all-purpose flour and baking powder all together. This substitution makes for a super fluffy onion ring batter. I've used both variations and never had anyone not like them. An additional note: After removing the onion rings from the hot oil, one can quickly shake some additional onion salt if you prefer. Also, these can be dipped into original batter and then quickly dipped into bread crumbs for crunchier onion rings. It's all about preferences.


I live in Maine which is the fried food state in the summer...I halved the recipe, the onion rings came out restaurant quailty. one thing I did do, was after I sliced rings I dusted the rings with flour and tapped loose flour off, then dipped... YUMMY !


These were great!! Not like your typical rings, these had a really light crispy batter once fried. I only had one onion, but I was really craving onion rings so I halved the batter and it was perfect. I also used garlic powder in stead of the onion salt because 1. I love garlic powder in almost everything and 2. I didn't have any onion salt! lol I also only sprinkled some salt on the top at the end instead of in the batter (I'm not much of a "salty" person). Quick and easy. . . definitely a keeper! : )