Homemade Buttermilk Onion Rings
Light, crispy, and with big onion flavor, onion rings are even better with buttermilk in the batter! A Southern staple, these Homemade Buttermilk Onion Rings are easy to make and delish to eat – share if you dare!
There’s nothing better than hot, golden brown, and crispy onion rings right out of the fryer, and this tried-and-true recipe isn’t just easy to make, it’s also delicious!
Restaurants don’t want you to know how simple it is to make the most fantastic onion rings – and once you’ve had a taste of these, you’ll never go back to frozen onion rings or overpriced restaurant fried onion rings.
Get yourself set up with a heavy-bottomed pot (or deep fat fryer), and your batter station. Then, just dip the rings and fry them – it’s that easy!
What Kind Of Onions Make The Best Onion Rings?
Your choice of onion is essential. You want to make sure you have enough oniony flavor without the onion rings being too strong, and they need to be able to cook quickly in the hot oil. My favorite onions for making onion rings are Spanish onions, or if you can find big ones, my all-time favorite Vidalia onions.
Spanish onions and Vidalia are sweeter than regular yellow onions or white onions, and they won’t fade in color like red onions. Spanish onions tend to be larger, making colossal onion rings. Vidalian onions will make smaller – but no less tasty – onion rings.
- Self-rising flour – Self-rising flour has baking powder already mixed in, so it’s easy to use for batters.
- Onions – See my comments above for the best onions.
- Oil – For frying.
- Salt – To taste.
How To Make Homemade Buttermilk Onion Rings
- Cut the onions into ½-inch slices and separate them into individual rings.
- Whisk the flour and buttermilk together until it is smooth.
- Heat your oil in a heavy skillet or Dutch oven. 375-F is the perfect temperature for frying onion rings.
- Dip the onion rings in batter, coating them thoroughly.
- Fry a few coated rings at a time until they’re golden brown.
- Drain the cooked onion rings on paper towels and sprinkle with salt.
Tips To Make The Best Fried Onion Rings
- You can get the onions sliced and pulled into rings ahead of time. Store them in the fridge if prepping them more than a few hours ahead.
- Use fresh oil! Fresh oil makes the lightest and crispiest onion rings.
- Use a digital thermometer to check the temperature of the oil and adjust the burners to maintain 375-F. If the oil isn’t hot enough, your onion rings will soak it up.
- Don’t overcrowd the pan when frying the rings.
- Carefully flip the rings after a few minutes of frying to cook both sides.
- Fried food loves salt! Salt the rings as soon as they come out of the oil so that the salt sticks.
Skip the chips or fries the next time you have a sandwich, and serve these homemade onion rings with it! I also love these fried rings with a juicy steak, fried chicken, or just when I’m craving a comfort-food craving. Serve up a side of this fantastic dipping sauce with your rings for even more flavor!
Store any leftovers in an airtight container in the fridge for 3-4 days. You can reheat your Homemade Buttermilk Onion Rings by heating them for a few minutes in the air fryer or a hot oven.
Homemade Buttermilk Onion Rings
- 2 Cups buttermilk
- 1 Cup self rising flour
- 2 Large onions
- oil for frying
- salt to taste
- Cut onions into 1/2-inch slices, and separate into rings. Set aside.
- Whisk together flour and buttermilk until smooth. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Dip onion rings in batter, coating well.
- Fry, a few rings at a time, until golden. Drain on paper towels. Season with salt to taste. Serve immediately.