Homemade Onion Rings

Name: Homemade Onion Rings
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 240 g mayonnaise; 120 g ketchup; 10 g dijon mustrad; 3 cloves garlic (finely grated); 6 g oyster or porcini mushroom powder; 25 g sriracha; 8 g Worcestershire sauce; 4-5 item large yellow onions (cut into ½" (1.3 cm) thick rings); 480 g all-purpose flour; 240 g all-purpose flour (divided); 8 g baking powder; 30 g smoked paprika; 30 g garlic powder; 8 g kosher salt; 750 ml whole milk; 2 item large eggs; 30 g Dijon mustard; 480–520 g panko breadcrumbs; item vegetable oil (for frying)

Crispy, golden, and outrageously crunchy — these homemade onion rings hit that perfect balance of light, shattering crust and sweet, tender onion inside. Served with a bold, tangy-spicy dipping sauce that makes every bite addictive.

golden crispy onion rings stacked on a wooden board

Prep Time : 20 min

Cook Time : 15 min

Servings : 8

Prep Time :

20 min

Cook Time :

15 min

Servings :

Ingredients

Onion Rings

• 4–5 large yellow onions, cut into ½” (1.3 cm) thick rings

• 2 cups (480 g) all-purpose flour, plus 1 cup (240 g) divided

• 2 tsp (8 g) baking powder

• 2 Tbsp (30 g) smoked paprika

• 2 Tbsp (30 g) garlic powder

• 2 tsp (8 g) kosher salt

• 3 cups (750 ml) whole milk

• 2 large eggs

• 2 Tbsp (30 g) Dijon mustard

• 2–3 cups (480–520 g) panko breadcrumb

• Vegetable oil, for frying

Onion Dipping Sauce

• 1 cup (240 g) mayonnaise

• ½ cup (120 g) ketchup

• 1 ½ Tbsp (25 g) sriracha — this one on Amazon

• 2 tsp (10 g) Dijon mustard

• 3 cloves garlic, finely grated

• 2 tsp (6 g) oyster or porcini mushroom powder

• 2 tsp (8 g) Worcestershire sauce — this one on Amazon

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Directions

Make the Dipping Sauce
In a medium bowl, combine mayonnaise, ketchup, Dijon mustard, grated garlic, mushroom powder, sriracha, and Worcestershire sauce. Whisk until smooth and fully combined. Cover and refrigerate while you prepare the onion rings to let the flavors meld.
Prep the Onions
Cut off the tops of the onions and slice them into ½–1” thick rounds. Separate the slices into individual rings, discarding the thin inner cores. Gently remove any inner membrane from each ring — this helps the batter stick better.
Make the Batter
In a large mixing bowl, whisk together 2 cups (480 g) flour, smoked paprika, garlic powder, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and Dijon mustard until smooth. Gradually pour the wet mixture into the dry ingredients, whisking until you get a smooth, lump-free batter.
Set Up the Breading Station
Prepare three shallow bowls: one with plain flour (1 cup / 240 g), one with the batter, and one with panko breadcrumbs.
Bread the Onions
Toss the onion rings in flour, coating evenly and shaking off excess. Dip into the batter, letting excess drip off, then coat thoroughly in panko breadcrumbs. Place coated rings on a wire rack to rest while heating the oil.
Fry the Onion Rings
Fill a large pot with about 2.5” (6 cm) of vegetable oil and heat to 365°F (185°C). Working in batches, carefully lower the onion rings into the oil and fry for 2–3 minutes, flipping occasionally until golden brown and crispy. Transfer to a wire rack set over a baking sheet and immediately season with salt.
Serve
Serve hot with the spicy dipping sauce on the side. Best enjoyed fresh out of the fryer while perfectly crisp.

*Notes :

Always season onion rings right after frying — the heat helps the salt stick perfectly.
Keep the oil between 350–365°F (175–185°C) to avoid soggy coating.
For an extra-crunchy version, double dip: after coating in panko, rest 5 minutes, then dip again in batter and crumbs.
Make sure your onion slices are fully dry before breading — moisture ruins the crisp.
Use a thermometer — guessing oil temp by eye will ruin texture every time.

Nutrition Facts

(per serving — approx. 3–4 onion rings with sauce)

Calories

~400 kcal

Protein

6 g

Fat

28g

Carbs

33 g

Calories

~400 kcal

Protein

6 g

Fat

28 g

Carbs

33 g

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