You’ll love this super crispy recipe, one of the most delicious appetizers in the world. Just like your favorite restaurant, but made at home.
Old-Fashioned Deep Fried Onion Rings have. that crispy crunch you love, and lots of flavor. The special batter turns these onion rings golden and crispy.
They’re a great side dish for a burger or a snack with a sandwich. These are easy to make (deep frying isn’t scary!) and delicious – a must-try for those who love classic flavors.
Old-Fashioned Deep Fried Onion Rings
- Deep fryer or Dutch oven
- 1 large white sweet onion such as Vidalia
- 2 large eggs
- ½ cup evaporated milk see notes for substitutions
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ quarts cooking oil such as peanut or canola
- Slice the onion. Carefully slice the onion into ¼-inch slices.
- Make the batter and breading. Add the eggs and evaporated milk to a medium bowl and mix well. Add the flour to another medium bowl and season well with salt and pepper.
- Bread the onion rings. Dip in the liquid mixture, then flour mixture. Soak onion rings in the batter, then dredge in the flour until coated well. Repeat with a handful of the rings.
- Heat the oil. Add the oil to a heavy-bottomed Dutch oven or deep skillet and heat to 350°F. Check the oil temperature with a candy or instant-read thermometer. Preheat oven to 200° to keep onion rings warm after frying.
- Fry. Once the oil has heated to 350° drop the onion rings in carefully. Move around with a frying spatula so they don’t stick together. Fry for about 3-5 minutes. Turn if needed.
- Continue in batches until done. Keep warm in a warm oven while you continue cooking the rest of the onion rings. Serve immediately.
Table of contents
❤️ Why you’ll love this recipe
Delicious! –They’re crispy and flavorful, better than restaurant onion rings
Simple ingredients – No crazy ingredients (you don’t need bread crumbs, and you can use cream if you don’t have evaporated milk!) If you grow your own onions, (or even if you don’t) you can make your own onion rings for pennies a batch.
Ready in 30 minutes –Quick and easy. Dealing with hot oil can be a pain, but it sure makes the cooking time fast!
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following
- large sweet onion (a Vidalia onion is perfect!)
- evaporated milk
- all-purpose flour
- black pepper
- cooking oil (I prefer peanut, but vegetable oil will work)
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless SteelVersatile Stainless Steel Spider Strainer/Skimmer/Ladle for Cooking and Frying, Chirano Kitchen Gadgets Wire Strainer Pasta Strainer Spoon (6 Inch)EDGING CASTING Dutch Ovens Enameled Cast Iron Covered 5.5 Quart Dutch Oven with Dual Handle for Bread Baking, White
- Deep Fryer or Dutch Oven: For consistent heating and deep frying.
- Thermometer: To accurately measure the oil temperature.
- Strainer or Slotted Spoon: For safely removing the onion rings from the hot oil.
- Mixing Bowls: Separate bowls for the wet and dry ingredients.
- Paper Towels or Cooling Rack: For draining excess oil from the fried onion rings.
Heat up the oil in your Dutch oven or deep-skillet to 350 degrees Fahrenheit. Preheat the oven to 200° to keep the onion rings warm while you finish cooking.
Step Two: Prep the batter
Beat together eggs and evaporated milk in a small bowl until the mixture becomes smooth. In a separate medium bowl, add flour along with the spices.
Step three: Dip and fry
Coat each fried slice lightly in the wet ingredients, then in the flour mixture, shaking off any excess flour.
Fry one handful of onion slices for about 3-5 minutes each until golden brown. Carefully remove them with a skimmer or slotted spoon, shake off any excess oil and place on a baking sheet lined with paper towels to drain.
Step Four: Finish frying in batches
Place them in the oven (paper towels and all) at 200 degrees to keep them warm.
Bread and fry the remaining onions. (You’ll have 4-5 batches to cook)
Serve right away and enjoy.
🥫 Storage instructions
Once cooled completely store in an airtight container lined with paper towels in the refrigerator for up to four days.
For best results when reheating, reheat cooked onion rings in an air fryer, or in the oven. It will crisp them up nicely again.
Nope! These are super crispy just with a classic breading. Flour is all you need.
They won’t be the same. Deep frying is magic!
Yes, absolutely! Just be careful because it’s more likely to spill and splatter.
👩🏻🍳 Expert tips
- For extra crispy onion rings, keep your slices thin. Thick slices will be softer. We love extra thick slices, but they won’t be quite as crispy.
- The breading is great with just salt and pepper, but feel free to add a pinch of garlic powder, paprika, or seasoned salt to the flour.
🍽 Serve it with
- You’ll want a refreshing and cool side dish to balance out the fried food, like this cucumber salad like grandma’s.
- Once you’ve got the oil hot, might as well make buttermilk chicken tenders or spicy fried chicken sandwiches.
- Finish your meal with blackberry lemonade.