Crispy Onion Rings with Dipping Sauce (VIDEO)
These crispy Onion Rings are delicious as an appetizer or in Burgers. They’re made restaurant-style, which means they’re crispy on the outside, tender on the inside, and seasoned to perfection. Watch the video tutorial and learn how to make the best onion rings.
If you love easy appetizer recipes like Crispy Baked Potato Wedges or Fried Zucchini, this homemade Onion Ring recipe is sure to become a new favorite.

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The Best Onion Ring Recipe
These are a big hit with my family. My son usually won’t eat onions, but he devours onion rings without any protest.
The secret to these is double-dipping. This creates a beautifully crispy crust. Once cooked, the onions inside are tender and sweet. That strong raw onion flavor fades to the background, replaced with the crispy outer coating and seasoning. Here’s why you will love this recipe:
- Simple – Yes, making homemade onion rings is easier than you think.
- Restaurant-Style Results – These turn out irresistibly crispy every time.
- Kids Can Help – While using a fork or tongs will help with the dredging process, you can also enlist your kids and have them coat the onion rings for you.
- Versatile – Onion rings work as an appetizer, side dish, or even as a garnish.
Onion Rings Video Tutorial
Watch Natasha make these easy onion rings, then grab the ingredients below and give them a try for yourself.
Ingredients
Scroll down to the print-friendly recipe card for quantities and instructions.
- Sweet or yellow onion – The larger the onion, the better when it comes to onion rings
- Milk – use any kind of milk (1%, 2% or whole milk)
- White vinegar – creates homemade buttermilk when added to milk
- Sour cream – helps thicken the liquid so it clings to the onion rings
- All-purpose flour – creates a light batter similar to a restaurant-style tempura batter
- Salt – we use fine sea salt for most of our cooking
- Black pepper – freshly ground black pepper will give the best flavor
- Garlic powder – adds so much flavor to the batter
- Oil for frying – use grapeseed oil, peanut oil, canola, or oil with a high smoke point

How to Make Onion Rings
Now that you’ve gathered your ingredients, it’s time to start cooking:
- Heat the Oil – Heat a large Dutch oven over medium heat with about an inch of oil
- Make the Liquid Mixture – In a medium bowl, whisk the milk with the vinegar and let it sit for 5 minutes. Whisk in the sour cream.
- Make the Dry Mixture – In a separate bowl, mix together the flour, salt, black pepper, and garlic powder.
- Dredge the Onions – Slice and separate the onion rings and dip each ring in the sour cream mixture, followed by the flour (using a fork will keep your hands clean). Repeat by dipping the rings a second time in the milk mixture and flour. Transfer to a plate and repeat with remaining onion rings.
- Cook the Onion Rings – Once the oil is hot enough for the onion rings to sizzle (375˚F on a thermometer), add them in a single layer (3-4 at a time) and fry for 3 to 4 minutes, flipping halfway, or until the outside is crispy and light golden brown. Transfer to a paper-towel-lined plate.

Pro Tip: The frying steps move fast, so have all of your onion rings breaded and ready to fry before you start adding them to the hot oil.

Pro Tip: Whenever you’re deep-frying, you can expect the oil temperature to fluctuate. It will drop when you add the food to the oil, then slowly increase as the food cooks. Don’t overcrowd the pot or the temperature will drop too quickly. We use a clip-on thermometer to monitor the temperature and adjust the temperature as needed.

Onion Rings Dipping Sauce
My husband used to work in Chilis restaurant where they served an ‘awesome blossom sauce’ and this is our version which is a delicious onion ring dipping sauce. It’s also really easy and you just stir the ingredients together.
- Mayonnaise and Sour cream – creates a creamy base
- Ketchup – adds a sweet and tangy flavor
- Worcestershire sauce – adds wonderful umami flavor
- Creamy horseradish – or substitute hot sauce to taste
- Paprika and salt – you can add these to taste

Common Questions
Onion rings are a crispy appetizer or side dish made by slicing onions into rings, dredging them with some kind of coating (batter or breadcrumbs), and cooking. When you are working with a batter, it’s best to fry onion rings instead of baking or air frying.
Yes, if you’re on a gluten-free diet, you can make gluten-free onion rings by swapping the all-purpose flour for your favorite all-purpose gluten-free flour blend.
If you have a deep fryer at home, definitely use it. I love that our Deep Fryer monitors and adjusts the oil temperature automatically.
Yes, but keep in mind that it will take longer to fry double the batches.
Look for onions that are large and firm, with no soft spots. While yellow onions work just fine, a sweet onion like Vidalia or Walla-Walla is especially delicious. Be sure to slice them into generous 1/2-inch thick rings.

How to Serve Onion Rings
We love serving these onion rings freshly cooked with a dipping sauce, but they are so versatile and not just an appetizer.
- Appetizer – It’s fun to stack these in a tower and serve alongside a dipping sauce like awesome Blossom Dipping Sauce (in recipe notes below), ketchup, barbecue sauce, any of our burger sauces, garlic aioli, or avocado ranch.
- Side Dish – alongside burgers or hotdogs instead of french fries.
- Topping – for burgers and other sandwiches, or go all out for Thanksgiving and layer them onto your Green Bean Casserole instead of using canned onions.

Make-Ahead
Onion rings are definitely one of those foods that are best eaten fresh, while still warm and crispy. If you do have leftovers, here are some tips:
- To Refrigerate: Store onion rings in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in an airtight container or freezer bag for up to 3 months.
- To Reheat: To restore some of their original crispiness, onion rings should be reheated in a 350ºF oven or in an air fryer.

If you love making restaurant-style appetizers at home like Coconut Shrimp and Easy Popcorn Chicken, these crisp onion rings are a must-try recipe. Because they’re double-battered, they get extra crispy and stand up well to all of your favorite dipping sauces. Best of all, they’re easy to make with simple everyday ingredients.
More Appetizer Recipes
If you love these onion rings, then you won’t want to miss these appetizer recipes:
- Crispy Buffalo Wings
- Pico De Gallo
- Air Fryer Chicken Wings
- Cheeseburger Sliders
- Sausage Queso Dip (with Real Cheese!)
Crispy Onion Rings Recipe with Dipping Sauce

Ingredients
Onion Rings Ingredients:
- 1 large sweet or yellow onion, thickly sliced into 1/2-inch thick rings
- 1 cup milk
- 1 Tbsp white vinegar
- 1/2 cup sour cream
- 1 cup all-purpose flour
- 1/2 Tbsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- Oil for frying, I used canola oil – use something with a high smoke point
Instructions
How to Make the best onion rings:
- Heat a dutch oven over medium heat with 1" of oil (or enough to cover the onion rings). You can use a deep fryer if you have one.
- In a medium bowl, whisk together 1 cup milk with 1 Tbsp vinegar and let sit 5 minutes. Whisk in 1/2 cup sour cream.
- In a separate bowl, whisk together: 1 cup flour, 1/2 Tbsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder.
- Separate the onion rings and dip each ring in the milk mixture, then dredge with flour. (I used a fork to transfer from the wet bowl to the dry bowl so my hands didn't get as gunky). Repeat by dipping in milk mixture a second time and dredging again in flour. Place the finished onion rings on a plate until ready to fry.
- Once the oil is at 375˚F on a thermometer, or hot enough for the onion rings to sizzle, place 3-4 double battered onion rings in a single layer in the hot oil and cook for about 3 minutes, flipping halfway and fry until exterior is crisp and light golden brown. Let onion rings cool on paper towels so soak up any excess oil.
Notes
- 1/2 cup real mayonnaise
- 1/4 cup sour cream
- 1/4 cup ketchup
- 1 Tbsp Worcestershire sauce
- 2 tsp creamy horseradish, or hot sauce
- 1 tsp ground paprika
- 1/2 tsp fine sea salt
This is a sub par recipe that requires a lot of messy steps. After double dipping about 4 of the rings the flour starts to turn to mush therefor producing a tough fried coating. Hardly worth the effort…I’ll just stick to my tempura batter.
I made these last night. I omitted the garlic and used a bit of Frank’s red hot sauce to the buttermilk and sour cream.. They were fabulous, crispy just the way I like them. will try this method when I make fried green tomatoes again.
I’m so glad you enjoyed it, Kay!
Outstanding recipe! The best onion rings I have ever had. I did add more seasoning to the dry flour mixture, but I have a salty palate.
Thank you for sharing this recipe!
What a lovely review! Thanks so much, Jess for sharing that with us.
I made these the other night without the sour cream because I didn’t fell like running to store. They were very good and had a lot of flavor Natasha, but next time I’ll have the sour cream. Thanks for sharing. I’ll make them again!
Thank you for your feedback, Linda! I hope you try them with sour cream soon!
actually the best onion rings we’ve ever had!! so yummy and easy to make!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sarah!
We made these last night and they were great!
Two suggestions – rather than placing them on a paper towel or plate after frying, put them on a wire rack with foil underneath. Also, salt them immediately after frying.
Other than that, they were great and this will be our go to when making onion rings. Thank you for the recipe!
Thanks for your comments and suggestion, Patrick. We appreciate it!
Made these tonight for a college student gathering at our house. All young adults gave them two thumbs up. Nice and crispy!
That’s wonderful! So glad they were enjoyed.
Hubby loves onion rings so I am making your recipe tonight to go with deep fried halibut…yum Will comment with our thoughts but so far we’ve enjoyed all of your recipes, thank you.
Saw “sharky” at 4:41-4:42 😉
Thanks for sharing, Judy. I hope you’ll love them too!
I just made these , O had some doubt because of the sour cream , but OMG these were awesome.
Thank you for sharing the recipe
So glad to hear that, Marilyn! Thank you for trying my recipe!
I made these the other day, and I followed the recipe exactly. They were fantastic! Thank you. I’d love to translate these into an oven-fried version too -so we can eat a healthier version sometimes too.
I’m so glad you enjoyed it, Jill!
I found this process messy, difficult and un-rewarding. The onion rings had very little flavor and my kitchen was a mess from the double-dipping. I would definitely not make this recipe again.
Hi Kae, I’m sorry to hear that. The onion rings normally should have plenty of flavor – did you make sure to season your flour dredging mixture? Also make sure to use 1/2 Tablespoon of salt (i.e 1 1/2 tsp)
Funny how I write a comment about how salty this is and it doesn’t get posted. Why do you hide a negative comment?
Hi Chris, this is the first comment that I’ve seen registered from you. Maybe you navigated away from the browser tab before it registered? That could happen. I haven’t heard the feedback about these being too salty – did you possibly add a full Tbsp of salt? 1 1/2 tsp or 1/2 Tbsp for that amount of flour and onion rings shouldn’t be overly salty.
I have most of your receipts and they all have been a hit…thank you so much for all you do..I am going to do the onion rings my son loves them will surprise him … thank you again a loyal fan or by the way I saw shark when you were doing the surf and shrimp recipe 😋
Hi Edna! Thank you so much for the love and support. I really appreciate that. I hope these onion rings are a hit!
I was hungry for some yummy onion rings and knew these would be fabulous! My husband and I ate almost the whole batch with some yummy BLT sandwiches for dinner. The O-Rings were crispy, seasoned just right, and DELICIOUS! This is going to be my “go to” recipe for good onion rings.
Hi Marsha! That’s amazing. I’m so glad they were a hit. Thank you for the feedback. This is a great recipe to keep on hand for a quick go-to.
I LOVE All Of your recipes I have made in the past… and I have made quite a few! I am excited to make these. I just have a question about the sauce.. what is “creamy” horseradish? Just wondering if my prepared horseradish I have in yhe refrigerator is what I use? I make your creamy horseradish sauce when ever I get the chance I absolutely LOVE it. So I wanted to make this just want to make it correctly. Thank you in advance!
Hi kelly! I’m so happy to hear you’re loving my recipes! Yes, you can use Horseradish Sauce Recipe which is creamy or purchase a creamy horseradish sauce. I hope this helps!
I LOVE your videos….I am pre-diabetic…any chance you will start doing low or no sugar recipes in future?
Hi Nellie! Thank you, I’m glad you are loving them. No, I do not plan on doing so. Many of my recipes can be modified to accommodate dietary needs. I will include a note in my blog if I have tested something but many of my readers will also leave comments sharing their experimentation with the recipe if they use a substitute so be sure to read through those as well as they can be very helpful. For example, my lemon blueberry cake, a reader reported good results using stevia in place of sugar.
What. the. actual. f***.
I’m a broke college student and I only had like half an onion in my fridge and just ingredients in my apt. so I made these and they’re literally the BEST onion rings i’ve ever had. Super simple recipe but so crisp n flaky. I didn’t have sour cream so I used two eggs in the milk instead and it worked great too!!! Highly recommend if you’re broke but want want sum good! 😉
Hi Dani, thank for sharing. We’re glad to hear that you enjoyed this recipe a lot!
Loved your post. It made me smile. It’s been half a century since I was a poor college student, but I understand nonetheless.
These were so good, that I found myself eating them as the batch finished, and my family left with only the scent of fresh onion rings lingering in the air, as they returned home.
So glad you loved the recipe! Thank you for the feedback.
can I dredge the onion rings in the batter then put them in the fridge then fry it the next day?
I don’t know how that would turn out. I think it’s best to fry them freshly battered.
Hi Natasha! Love the reviews on the onion rings, I was wondering if you can use this on zuchinni’s. We often refer to your recipes, fantastic job!
Hi Jojo! Thank you! 🙂
Many of my readers have reported using the extra batter to fry other vegetables so it should work. This is the recipe I use for Fried Zucchini HERE.
These look awesome ! I plan to do some mushrooms as well.
Can this batter be used with fish also?
Hi Lori! I have not tested it to advise. However, some of my other readers have used this batter for other vegetables so it’s work experimenting with. Let us know how it turns out.
Hi! Looking forward to making them! I’m an all things onion lover! What do you do with your leftover oil? Store at room temp and repurpose/reuse here and there? If so, is there bacteria risk? TIA!
Hi Josie, we strain and reuse what we can. It is OK to reuse fry oil. Here’s how to clean and store it according to Google: Once you’ve finished frying, let the oil cool. When it’s reached a safe temperature, use a utensil to remove any large pieces of batter that might be left over.
Have you tried frying in the Air Fryer instead of deep frying?
Hi Sue! Because of the type of batter used here, it’s best to fry them and not air fry or bake them.
I love it! I love David so cute to have him come out to do the taste test. Excellent!
It is our favorite part of the video, the taste test! LOL
I am still with you, and these onion rings looks delicious!!!I have to have my Caregivers cook for me because I have oxygen, and I don’t want to “BLAST OFF” :-), have to kid after all that I have been through these past 4+ years. Happy to be able to get back partially.
I hope you get to try this recipe soon, Marie!
I will definitely be trying these. They look and sound so delicious. I kept the recipe and will be trying real soon. Thank you for sharing with us.
You’re welcome, Janice! Enjoy the recipe. 🙂
Can’t wait to try this one! I love all of your recipes Just pre- ordered 2 copies of your cookbook…one for me and one for my granddaughter who loves to cook.
Thank you for your love and support. I hope you’ll love it and all the recipes that you will try!
After trying this recipe I doubt we’ll order onion rings in a restaurant again, they are that GOOD! We’ve tried onion rings whenever they’ve been advertised as best homemade – nothing has held a candle to these!
Hi Sandy! I’m so glad you loved the recipe. Thank you for sharing.
My husband said these are the best he’s ever tasted. A keeper for sure! Thank you Natasha.
I’m so glad to hear that! Thank you for sharing.
These were good, light breading was crispy. Near the end I mixed wet and dry to try as batter but was too heavy.
Thank you for sharing, Kathy! I’m glad you liked the recipe.
Can these be frozen before cooking? I have a surplus of large onions and love the recipe.
Hi Curt, onions don’t freeze well, but I have not tested it to advise.
These were delish, followed the recipe and they turned out perfect, for my taste I would a little more garlic powder and next time I will add other spices to the flower mixture. BTW the sauce was very good as well, I used Heinz Chili Sauce instead of ketchup! You have to try these. Jody
So glad you loved the recipe, Jody! Thank you for sharing.
This is a really good recipe. Made exactly as directed, the batter stayed on while frying and turned out deliciously crunchy! These are better than that soggy blooming onion you get at that restaurant. I don’t normally like onion rings but these were great!
So glad you loved them.
Going to try your onion rings.
Had some batter left over from ur apple fritters that was a hit and did onion rings. Was great
Thank you so much for sharing that with me, Marie. I’m so glad you enjoyed it!
Have you tried this using buttermilk instead of vinegar & milk?
Hi Kathy, Buttermilk would work as a substitute. Either one works well. Most people have milk in their fridge while some people have buttermilk so it seemed like a good call.
I have been on a search for a perfectly flaky, crispy onion ring as a deep-fried treat. This recipe proved to be perfection!
A couple of things: I completely forgot the sour cream at the market (I always forget something) — they turned out fine. I also lazily used a mandolin to slice the onions, so they were about 1/4-inch thick. Still excellent, maybe used more batter, took less time to cook, but good variation if you like thinner rings.
Perfect, perfect, perfect. Highly recommend this recipe.
Thank you for the feedback, Scot! I’m glad they still turned out perfect. 🙂
Fry onions rings yesterday using your recipe. Son in law said recipe well done. Kids finished all.
For 1 big onion I mix half batter ingredients. Good enough.
That’s great, Margaret!
How do you keep the first ones hot and crispy while you finish cooking all of the other rings?
Hi Rosemary, I don’t have a problem with them getting cold but you could try keeping them warm on a baking sheet in a 200°F oven while you fry the rest of the rings.
Love love love Natasha’s recipes! My onion rings turned out absolutely fantastic the 1st time & Not great in my air fryer the 2nd time. What made them so great you ask! Well, I goofed up the ingredients by adding the dry into wet ingredients & made a “Batter”!!! My measurements were exact though. So, Hubby of over 40 yrs. said to fry them that way. I used a Toothpick to pick each gooey one up & into batter, then oil. I did fry them using a thermometer & trying to keep my frying temp hot enough. Very time consuming; I took the time to perfectly brown them & OMG they were the BEST ONION RINGS EVER & they had the PERFECT SAUCE ever!!! BATTER DIPPED by mistake…..sooooo DELICIOUS! THANKS, NATASHA!!
Don’t you just love it when the result is a happy accident?! I’m so glad it all worked out, Carol! Thank you so much for sharing that with me.
Delicious and so easy! I didn’t make the sauce because the rings were the last minute addition to the dinner, but they were good with ketchup too! I’ve tried several different recipes in the past, this one produced the best results. Thanks!
I’m so glad you enjoyed that, Dasha! Thank you so much for sharing that with me!
Hi Natasha! I love your receipes. Question: can we replace the sour cream by Greek yogurt?
Hi Suzanne, plain Greek Yogurt will work.
These look really good. I was wondering if it would work (or make crispier) to use a combo of flour and panko. Panko always just seems to add that extra crunchy touch. Love all your recipes
Hi Lyn! The onion rings with this batter actually turn out very crispy. If you experiment with Panko or breadcrumbs we’d love to hear your results.
I’m glad you enjoy my recipes. 🙂
I am a real fan of your recipes. They are so delicious and practical. Thank you and keep up the good work.
Thank you! So glad you enjoy them.
I made these for the 4th with your smash burgers it was a success and everyone loved them thank you for sharing these recipies.
That’s great, Sarah! Happy to hear they were a hit!
Natasha,
We made these with your Honey Glazed Chicken, Avocado Cord Salad, Jalapeno Poppers, and No-Bake Cheesecake for the 4th. IT WAS A SUCCESS!!!
Light, DELICIOUS, and simple ingredients for superb results
Great to hear that, Natalya! I’m happy that you enjoyed the recipes that you tried.
Hello! Natasha I made the onion rings this afternoon this they were the best onion rings. I have never been an onion ring person and will probably never eat them again only because they’re not very healthy.☹️,
Hi Joyce, I’m so glad you enjoyed it! I’m glad you have at least tried and loved it.
Would this recipe work for tempura fried asparagus with shaved parmesan ?
Hi Mary, I have not tested it to advise. However, some of my other readers have used this batter for other vegetables so it’s work experimenting with. Let us know how it turns out.
I love being entertained by your cooking and especially your Receipes.
Aww, thank you, Lorraine. 🙂
Yum!! I just made these onion rings and they are super tasty and crunchy. For a little spice I added paprika, and a little bit of cayenne pepper to it. It added a little heat and smokey flavor
Sounds delicious! Thank you for sharing, Paula.
I love your Recipes and the way you show us how to make them. Thanks so much and keep going!
Hi Maggie! So glad to hear that, thank you.
The shark came down from right above the blue pot you cooked the onion rings in lol
You have such FANTASTIC RECIPES….I wish I could make them all……Thank You
Thank you for that wonderful compliment, Vladimir!
Can I use one cup of buttermilk instead of regular milk and vinegar?
Hi Pat! Buttermilk would work as a substitute. Either one works well. Most people have milk in their fridge while some people have buttermilk so it seemed like a good call.
Thx u for sharing u tasty recipe’s I love onion rings n I was looking for a good easy recope thx u once again
You’re very welcome! Thank you for the feedback.
I was wondering if you could bake these instead of deep fried?
Hi Ron! Because of the type of batter used in this recipe, it’s best to fry. I don’t know how it will hold up for baking and it won’t be as crispy.
So delish, we felt like we were at a restaurant! I used hot sauce instead of the horseradish in the sauce- we also love it with fries!
These are definitely a treat! I’m so glad you enjoyed it, Kara!
Can the original oil be reused again for another batch at some point if kept refrigerated?
Hi Val, Yes, it is OK to reuse fry oil. Here’s how to clean and store it according to Google: Once you’ve finished frying, let the oil cool. When it’s reached a safe temperature, use a utensil to remove any large pieces of batter that might be left over.
these onion rings are amazing, thank you so much for sharing!
You’re welcome! I’m so happy you enjoyed these onion rings, Jess!
Such an amazing appetizer!! Everyone at my house loved it! I will definitely make this again and again!
That’s just awesome! Thank you for sharing your wonderful review, Toni!
I’ve been eyeing this recipe for a few days now. Yes, I’m going to make it. I really appreciate the videos. Again thank you
That’s so great! Thank you for watching, Barbara! I hope you love it!
These are the best I’ve ever had. My family and I thank you for all your wonderful recipes. I love trying new recipes and yours are some of the best.
I’m so happy you enjoyed that. Thank you for sharing that with us, Linda! I hope you get to try more and more of my recipe 🙂
In the instructions, #4, makes reference to a sour cream mixture and then a milk mixture. They are the same thing, right? By the way, I love all your recipes.
Hi Sandy, yes that is correct. So glad you enjoy my recipes. Thank you.
We made this tonight. They were DELISH! Your recipes never disappoint.
Does this work well with almond flour?
Hi Leslie, I honestly haven’t tested those substitutions and without experimenting, it is difficult to say yes or no or what other substitutions would have to be made.
I love your recipes & cooking tips. I especially love the chicken lasagna love, love, love. Your recipes are easy to follow & I love watching your Natashas kitchen it us so enjoyable.
Thank you, Vernet. I’m glad that you’re enjoying my recipes!
Going to try these tonight! I was wondering if I can make the rings in the morning store them on a single sheet in the refrigerator and fry them hours later for dinner?
Sounds like a good plan, Chris. I imagine that would work, if you try that, please share with us how it goes.
Delicious!! Quick and easy. Will definitely make over and over.
I’m so happy you enjoyed that. Thank you for sharing that with me Robyn!
For my first try at onion rings, I came here and your recipe didn’t disappoint! Everyone loved them and it was perfect with bbq steak. Thank you!
Yay, fantastic! Thank you so much for sharing your great feedback with us.
Without a doubt these are the most tastiest onion rings. We make them over and over. 😀
Thank you for that wonderful review, Bobby! It sounds like you have a new favorite!
How about onion rings in air fryer
Hi Mary Ann, I haven’t tried that in an air fryer to advise, but I’d love to know how that turns out if you try that.
Hubby declared these to be better than the ones they serve at fast food places. I loved them, too. I used a white (sweet) onion – next time I’ll try yellow cooking onions. And there will be a next time!
Hello Sharon, thanks to you and your hubby for trying this recipe. I’m happy that you both enjoyed it!
It says 1 cup of flour in the ingredient list and later it says 1 and half. Which is it?
Hi, thank you for pointing that out. 1 cup flour is correct. I updated that typo.
Perfect! Served with sauce of Mayo,ketchup, horseradish, worchershire, paprika, and garlic powder.
I’m happy you enjoeyd that, Shannon! Thank you for that great review.
Natasha you are favorite go to person for great recipes but I wonder why you use vinegar. Doesn’t it give a bitter taste to the recipe? I usually leave the vinegar out of my recipes because of the bitterness.
Hi Alberta, I’ve never noticed any bitter taste here.
instead of milk and vinegar, just use buttermilk instead . Milk and vinegar is how you make buttermilk at home
You are awesome cook.I love your videos and your recipes are the best.Thank you for taking the time to print them on fb for all of your fans to enjoy.Do you have a cookbook available to buy?I want one. Or even a recipe box with your recipe cards in it where u could take one out at a time.Thank you so much
You’re so nice! Thank you for that wonderful compliment, Karen! We do not have a cookbook at this time, but one is in the works. Stay tuned!
That sounds great, but did you ever try mixing 12ounces of beer with 12 ounces of flour.let sit until bubbles form. dip onion rings in and put in deep fryer. omg.
That is a great suggestion. Thank you for sharing!
Can we please have a video of you making these delicious looking crispy onion rings. Looks like it might be a bit messy but wirth it.
Hi Janet, we don’t have a video yet but thank you for the suggestion.
Hi Natsha, Please upload a video of this, thanks 🙂
Thank you for that feedback, David.
I was thinking the same thing would love to see a video of you making these onion rings they look so good Virginia veselovec
Good news, I have this coming as a video recipe! Stay tuned.
Would this recipe be good to use an air fryer to cook?
Hi Linda, I haven’t tried that in an air fryer to advise, but I’d love to know how that turns out if you try that.
What temperature should the oil be?
Hi, I didn’t exactly measure the oil for exact temperature but I imagine it was closer to 375 degrees F (190 degrees C).
Would this recipe work well on cod? Deep fried? Looking for a recipe that the breading is a little crunchy
Hi Sheri, I haven’t really tried that yet to advise. You might have to experiment on that, please let us know how it goes.
I’m going to try this with shrimp, too!
I made these tonight and they turned out fabulous! My parents came over for dinner – they loved them and my husband did too. This recipe is a keeper!
Sounds like you found a new favorite! That’s so great!
YUM! Like anything I’ve made from this site…. Thanks!
Thanks so much, Tanya! We appreciate your support.
Hi Natasha,
I tried your insta pot chicken recipe, very good. I love watching your videos, so cute.❤🙂
The next one will be those onion rings, love onion rings.
Thank you.
Thanks for your great feedback, I appreciate your comments, Sherry!
Fantastic, so delicious and easy to prepare! Perfect appetizer addition to our holiday BBQ! We will make these again, love the sauce too, next time we’ll try the garlic aioli dipping sauce…
Thanks so much Natasha, your recipes are always so amazing!
I’m so glad you’re enjoying this recipe Kathryn! That’s so great!
Would this recipe work in an Air Fryer? Please say yes! Gonna give it a go anyways. let u know. Cheers Wattse.
I haven’t tried that yet but I’d love to know how that turns out in the air fryer, Luke!
Absolutely great. I used Apple Cider Vinegar as it was all I had, and worked just fine. Right now eggs are hard to get, but sour cream is abundant, go figure. Perfect for a perfect time
I’m so glad you enjoyed it!
Have you tried this just using buttermilk with the sour cream? Don’t know why it would work since that’s essentially what you’re replicating.
thx
bill
Oops…”wouldn’t work” 🙂
Hi Bill, buttermilk would work as a substitute. Either one works well. Most people have milk in their fridge while some people have buttermilk so it seemed like a good call, but you’re correct.
Hi Natasha,
Do I have to use sour cream if it’s not readily available? Thanks.
Hi Sarah, Greek yogurt might be the next best thing.
I’m intrigued by the science behind the vinegar and sour cream in the recipe. What do they do? How does the chemistry work? I wasn’t sure if this was your recipe or one that someone had shared with you but thought to ask about what each of these components actually does. Thanks and regards. Jay
Hi Jay, the vinegar makes milk thicker (like a buttermilk) and the sour cream contributes to that as well. They also add great flavor to the overall batter.
Hey your fry sauce left out one ingredient. Pickle juice. Love your recipes!
Hi Wendy, I love the idea of using pickle juice. Thank you for sharing!
These look sooo good! I’m going to try them in an air fryer!
I’d love to know how that turns out in the air fryer, Mary!
I have made these three times now and they are soooo good! Of course I’ve tweaked the seasonings to my tastes but not the base of these glorious onion rings. Making again tonight!
Hi Kerri, That’s just awesome!! Thank you for sharing your wonderful review
Hello Natasha!
I am new to Keto and L/C and have a question.
Can I change out milk to almond milk and flour to almond flour in this recipe and proceed??
Also you mentioned Coconut Oil to another respondent. Would that be a healthier oil to use for Keto?
I haven’t tried this recipe yet, however I love your wonderful personality, website, videos as well as your total business model! You and Vadim are serving others in this world so well!!
Best Wishes to You and Your Family!!
Charles Perryman
Hi Charles, I honestly haven’t tested those substitutions and without experimenting, it is difficult to say yes or no or what other substitutions would have to be made. As far as coconut oil, I haven’t tried deep frying in it. It’s probably an expensive choice for deep frying, but according to healthline, it is the healthiest choice. Thank you so much for your thoughtful feedback. I’m so glad you are enjoying our videos and website 🙂
These were fantastic! thank you!
You’re so welcome, Crystal!! ! I’m so happy you enjoyed it!
This sounds amazing. Can I use this for chicken tenders too? I want to make chicken tenders and onion rings tonight.
I think that may work, Sonija! I’d love to know how you like it if you experiment!
Making these this weekend at our trailer.. they sound wonderful. I am sure they will be, as all your other recipes I have tried in the past have been. Thanks!
Aww You are so nice Jackie! Thank you for that!
My husband says this recipe is a keeper. Best home made onion rings we have ever made! We did slice them a bit thinner but they were terrific!!!
Wow, that’s quite the compliment! I’m happy to hear how much you both love the recipe! Thanks for sharing your wonderful review Vicki!
I made these onion rings once already and me and my husband absolutely loved them! 😀
do you think i can use same recipe for frying pickles? Let me know
thank you
I haven’t tried frying pickles, but it should work. Let me know how you like it with pickles 🙂
i tried it with different recipe i found online and it worked well xept with less breading than i expected. I will try it with this recipe later though 🙂 You should try fried pickles, they are delicious!
I SHOULD try them! I’m definitely a fan of pickles 🙂
Me too.. fried pickles are now my favorite! 🙂
This is the recipe i tried 🙂
Fried Dill Pickles
Ingredients
• 1 jar dill pickle spears
• 1 cup flour
• ½ cup plain yellow corn meal
• 1 tablespoon seasoned salt
• 1 cup milk
• Vegetable Oil to cook in
• Ranch Dressing for dipping
Instructions
1. Pour vegetable oil to a depth of at least ½ inch in medium sized skillet and place over medium high heat. Drain pickles and place spears on paper towel lined plate to absorb moisture while you prepare breading.
2. Place corn meal in small bowl. Add ½ cup flour and seasoned salt. Stir until well combined. In separate bowl, pour remaining flour and place milk in third bowl.
3. Using your hands, dip a pickle into milk, then flour, then milk, then cornmeal breading. Repeat until all pickles are breaded.
4. Carefully place pickles into hot oil and cook until browned, stirring once if needed, about ten minutes.
5. Remove from skillet and place on paper towel lined plate. Allow to cool for a few minutes before serving with ranch dressing.
These are extremely hot inside for several minutes after cooking.
Makes about 8
http://www.southernplate.com/2012/06/fried-dill-pickles.html
Awesome! Thank you so much for sharing that with me! 🙂 I think my husband and son would be interested in this too!
I made these last night for dinner and they were FABULOUS!!! It gave me a reason to pull out my deep fryer! 🙂 The only downside is now I have to tack on 15 minutes to my workout. It was well worth it.
Thanks for the yummy recipe!
It’s crazy to think about that it’s still better than what’s served in restaurants; deep fried in lard that is re-used over and over. Do you feel better about it now? 😉 Ha ha. I’m so glad you enjoyed the recipe 🙂
Natasha thank you these were so so good love the recipe super easy…Thanks
I’m so happy you enjoyed it! Thanks for the great review! 🙂
There’s the reason to fire up my counter-top deep fryer I have! Who doesn’t love really good onion rings? And your pictures are amazing. I’m bookmarking this for sure. Interesting that the milk bath has vinegar in it…what does the vinegar do? Is it just for flavor or does it aid in a fluffy/crunchy texture? My inquiring mind wants to know 🙂
The vinegar turns it into a buttermilk 🙂 It enhances the flavor and thickens the milk up slightly.
hi can i use vegetable oil instead?
Yes 🙂
They really are good, I had them with a portobello mushroom cup burger to make them less “naughty ” 😉 Natasha is it a 1 cup of milk or 1/2 ?
Thanks so much for catching that! It is 1 cup of milk. It’s easier to dip with 1 cup of milk. I fixed it in the instructions and print-friendly.
Those look absolutely delicious!
Thank you 🙂 they sure were!
Thanks a lot for giving such a great idea. I like to eat onion but cant each much bare onion. this is a great appetizer for me and even tasty. I will try to make it soon at my home with help of my mom and sis.
Thanks a lot again 🙂
You’re so welcome! I hope you love these 🙂
My husband is the biggest onion ring fan I know but I never make them because I don’t own a deep fryer and since they are not very common in England he has to go without. I am so glad to see you are using your dutch oven here. Heating oil in a regular pot scares me a bit but I will definitely try doing it in a dutch oven. Thank you for a gorgeous recipe, Natasha! Triple yum as usual. 🙂
We don’t own a deep fryer either. Anytime I fry, I just use my dutch oven. It works perfectly 🙂
Those onion rings look so good! I always have trouble with coating the onion, but your batter looks perfect! Thanks for sharing 🙂
Hi Maggie! Thanks for stopping by 🙂 The double dipping ensured a beautiful even coating. Have a happy 4th of July!
Wow, Natasha these look amazing! Love love.
Thanks Norma! 🙂 have a happy 4th of July!
Love onion rings!!! You mentioned grapeseed oil and I’ve always thought that it was ok for raw eating not cooking with. If you get a chance, please check out this link and let me know what you think. http://healyeatsreal.com/5-cooking-oils-think-healthybut-arent/
Its an interesting read. Thanks for sharing! 🙂 Do you have any healthier suggestions for oil that has a higher smoke point? I know avocado oil is good but it’s way too expensive for frying use.
I use refined coconut oil, try it out if you’re interested. It’s good for medium high heat frying.
My sister shipped a jar to me recently but I haven’t cracked the seal. I’ll have to try it, but it seams kind of wasteful to try to deep fry with it though. Have you tried it for deep frying?
I don’t usually like to deep fry, but these look too good to ignore! . . . Can’t wait to try them! Thanks for sharing.
They are a nice treat. Put it on a burger and let me know what you think 🙂
We love onion rings!!!These look so delicious and so tempting to make ASAP!
We do to! Although, admittedly I don’t make them often since they are a little naughty, but they are a nice treat on a burger! 🙂
These are so great, love that they are crisp and crunchy!
All while being tender on the inside. So yum! Thanks Matt 🙂
Natasha I appreciate the time you spend to upload these yummy recipes! Your awesome, and sweet. Thank you! !
Karolina, thank you! Your appreciation is much appreciated ;). For reals!
Do you need a Dutch oven for this?
No. You can use any deep pot or even a deep skillet. I like using a Dutch oven for even, consistent heating and because there’s less splatter on my stove with the tall walls of a pot 🙂
Ok! Thank you!
I was so excited about this recipe that I didn’t notice that the question above mine was the same! Opps! 🙂
No problem. I think I answered both at the same time. 🙂 My fault 😉
I just fell in love with this recipe, just by looking at it!!! Thank you for sharing:)You are such an amazing person and may God Bless you:):):) Also, i was wondering what a dutch oven was and can i use a regular oven as opposed to a Dutch oven? Again, thanks for the recipe Natashenka:):):)
Thank you so much 🙂 you’re so sweet. Yes you can use a regular pot or any pot or even deep pan that you want to fry foods in. 🙂
Thank you:)
This recipe looks delicious!!!! I am making it as soon as I can mmmmm!!!!
Thanks Bobbi! I hope you love it!