How to Make Crispy Onion Rings
Total time
  • 1 large onion, cut into ½-inch slices
  • 1¼ cups all-purpose flour (152g)
  • ½ cup corn starch (63g)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley, or oregano
  • 1 egg
  • ¾ cup milk (180ml)
  • ¾ cup dry bread crumbs, Panko preferred (90g)
  • Vegetable oil for frying
  • Salt, pepper, and cheese of your choice, to taste
  • Ketchup and mayonnaise, to serve
  1. First, I will slice one onion half inch thick. Don’t slice thicker than this, otherwise the onions won’t get cooked thoroughly. And separate them into rings.
  2. In a mixing bowl add 1 ¼ cups of all-purpose flour and coat the onion rings with flour using chopsticks or tongs. Work one handful at a time. And tap to remove excessive flour. Then transfer to a wire rack over foil or parchment paper. It’s possible to skip this process but onion ring batter adheres to floured onion better.
  3. Then in the bowl of leftover flour, add in ½ cup of corn starch, ½ teaspoon of garlic powder, ½ teaspoon of dried parsley (dried oregano is also great) and whisk to combine.
  4. Then crack an egg in a bowl and break it. And in the bowl of dry mixture, add in the egg and ¾ cup of milk. And whisk until homogeneous.
  5. In a shallow dish pour in ¾ cup of dry bread crumbs, or Japanese Panko.
  6. Now coat four or five onion rings in batter. And transfer the batch to a wire rack to remove excessive batter and immediately move the batch to bread crumbs and coat evenly with bread crumbs.
  7. Now add the onion rings into vegetable oil which is heated to 365 degrees F., or 185 C., Just drop a little bit of batter into the oil and if it pops right back up and starts to cook with bubbles, then it’s ready to go. And today in a deep, heavy-bottomed pan, I added about 2 inches of oil, which is enough. Fry until crisp and golden, for about 2-3 minutes.
  8. Now transfer to a wire-rack over parchment paper or a paper towel-lined tray. And immediately sprinkle with salt and pepper to taste. But if you add salt in batter, the onion might sweat and the batter would fall off. And if you are a fan of cheese like me, grate your choice of cheese over onion rings. Parmigiano Reggiano would be great for me.
Nutrition Information
Serving size: 2
Recipe by Eugenie Kitchen at