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crispy homemade onion rings recipe

Homemade Onion Rings

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

ONION DIPPING SAUCE
  • 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
ONION RINGS
  • 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

Method
 

Make the Dipping Sauce
  1.  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
  1.  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
  1.  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
  1.  Prepare three shallow bowls: one with plain flour (1 cup / 240 g), one with the batter, and one with panko breadcrumbs.
Bread the Onions
  1.  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
  1.  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
  1.  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.