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Battered Onion Rings

Onions are one of those ingredients that life just wouldn’t be the same without. From the tiny, mild silverskin, to the bold, sulphurous white onion, there are many types of onions, and they are the unsung hero in thousands of dishes from cuisines around the world.

Of all the many onion dishes to choose from, sometimes the simple ones are the best. A perfectly-battered onion ring is a thing of beauty, and it’s one of the few dishes where the onion gets to be the star. Crisp, crunchy batter with the irresistibly savoury taste of onion is a winning combination and makes the perfect side for your favourite burger or fried seafood dish. Learn how to make the ultimate battered onion rings with our simple, step-by-step recipe.


Prep time: 15 mins
Cooking time: 20 mins
Additional: 1 hr
Total: 1 hr 35 mins

16 November, 2021
Average: 3 (5 votes)

serves for


total time

1 HR 35 MIN


2, large
All purpose flour
1 cup + 2 tbsp
1 cup
Vegetable oil
2 tbsp + extra for frying
1 tsp


Step 01

Using a sharp knife, peel the onions and cut them into rings. Leave the rings to soak in an ice bath for approximately 1 hour, then remove and pat dry with paper towels.

Step 02

While the onion rings are soaking, place the flour, milk, egg, 2 tablespoons of oil, and salt together in a bowl and whisk until smooth. Transfer to the fridge to chill until the onion rings are ready.

Step 03

Add the rest of the oil to a deep-fat fryer or a large saucepan and heat to 375°F (190°C).

Step 04

Dip a few of the onion rings in the batter, making sure they are completely coated, then place them on a plate, making sure none of them are touching. 

Step 05

Drop the coated onion rings into the hot fat and fry for approximately 5 minutes, until they turn golden brown. Use a slotted spoon to remove them from the pan and transfer to a large plate covered with paper towels to cool.

Step 06

Repeat steps 04 and 05 with the rest of the onion rings, working in batches until they are all done.


Make your onion rings the best they can be with these easy hints and tricks.

  1. Make sure your oil is hot enough. If it doesn’t reach the correct temperature, the onion rings will be left sitting in the oil for too long and start to turn greasy. Consider investing in a cheap candy thermometer to remove the guesswork, and make sure your oil is between 350°F and 375°F.
  2. Work in batches to avoid overcrowding the pan. If you put too many onion rings in at once, they’ll stick together and lower the temperature of the oil.
  3. Choose an oil with a high smoke point, like peanut, sunflower or canola. This is always important when working at high temperatures, as you don’t want your oil to smoke or burn.
  4. Always remember to chill your batter . Using cold batter and hot oil helps the batter stick to the onion, so it won’t fall off during frying.
  5. Don’t pour the oil down the drain when you’re done, as it may congeal and block your pipes. The best way to get rid of oil is to pour it into a sealable container and put it in the trash. 

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