Crispy Onion Rings with Buttermilk Batter
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Thick rings soaked in buttermilk, dipped in a cold, fizzy batter, and fried until they crackle. Salt them while they're hot, and keep a batch warm in the oven for whoever arrives late.
The short version
Slice onions 1/2 inch thick, separate into rings and soak in buttermilk for 30 minutes. Dredge in flour, dip in a cold batter of flour, cornstarch and sparkling water, and fry at 375°F for 3 to 4 minutes. Drain on a rack, salt, and keep warm at 200°F.
What makes ours better
why ours wins the argument at dinner
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Soak the rings in buttermilk. It softens the onions' sharpness and gives the first layer of flour something to cling to, so the coating stays put.
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Dredge in flour before the batter. A dry coat soaks up moisture on the onion's surface. Batter sticks to it instead of sliding off.
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Use ice-cold sparkling water and cornstarch. Cold batter hitting hot oil puffs and crisps quickly, the bubbles keep it light, and cornstarch keeps the crust crunchy for longer.
What you need
the stars of the show
- Sweet or yellow onions2 large
- Buttermilk1½ cups
- All-purpose flour¾ cup
- Paprika½ teaspoon
Onions
Dredge and batter
For frying
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Slice and soak
Peel the onions and slice them crosswise 1/2 inch thick. Separate the slices into rings, saving the small inner rings for another use. Put the large rings in a bowl, pour the buttermilk over, and soak for 30 minutes.
Cut thick slices. Thin rings overcook before the batter crisps.
About 30 min. Cook mode has a timer for this step.
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Mix the dry ingredients
Put the dredging flour in a shallow dish. In a large bowl, whisk the batter flour, cornstarch, baking powder, salt, paprika and pepper. Set a wire rack over a sheet pan near the stove and heat the oven to 200°F.
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Heat the oil
Pour the oil into a heavy 5-quart pot or Dutch oven and heat to 375°F over medium-high. The oil should be about 2 inches deep, and no more than half full.
Use a thermometer. Oil that's too cool makes greasy rings and oil that's too hot burns the batter before the onion softens.
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Make the batter at the last minute
Whisk the sparkling water into the batter ingredients just until mostly smooth. A few small lumps are fine. It should coat the back of a spoon like thin pancake batter.
Don't let it sit. The bubbles are what keep it light.
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Dredge and dip
Lift a few rings from the buttermilk, let the excess drip off, and toss them in the flour. Dip each ring into the batter, let the extra run off, and lower it carefully into the oil away from you.
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Fry in batches
Fry 4 or 5 rings at a time for 3 to 4 minutes, turning once, until deep golden and crisp. Lift out with tongs or a spider onto the rack and salt right away. Keep the finished rings in the oven while you fry the rest, letting the oil return to 375°F between batches.
About 4 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Sweet onions such as Vidalia are mild and juicy. Yellow onions give a stronger flavor. Either works.
- No sparkling water? Use plain ice-cold water and add 1 extra teaspoon of baking powder, or use a light beer.
- Serve with ketchup, ranch, or a quick dip of mayo and horseradish.
- Storage. Best right away. Leftover rings reheat on a wire rack in a 425°F oven for 6 to 8 minutes. They won't be quite as crisp, but they're good.
Questions, answered
asked and answered at the kitchen counter
How do I keep the batter from falling off the onion rings?
Dry the buttermilk-soaked rings slightly by letting them drip, then dredge them in flour before the batter. That dry coat is what the batter holds on to. Also keep the batter thin and cold.
Why are my onion rings greasy?
The oil was too cool or the pot was crowded. Keep the oil at 375°F and fry only a few rings at a time.
Can I bake onion rings?
Not this batter, it needs the oil. For an oven version, use the breaded method. Coat the rings in flour, egg and panko, then bake on a rack at 450°F for 10 to 15 minutes, flipping once.
Can I make them in an air fryer?
Wet batter doesn't work in an air fryer because it drips. Use a flour, egg and panko coating instead and air fry at 400°F for 8 to 10 minutes.
How do I keep onion rings crisp for a crowd?
Drain them on a wire rack, not paper towels, and hold them in a 200°F oven for up to 30 minutes.
What kind of onion is best?
Large sweet or yellow onions, since they make big rings with enough room for a thick coating.
From the table
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Published October 29, 2026.