Recipe by Elle
"Bermuda onions are covered in a buttermilk batter and deep-fried. Can be reheated in a warm oven to serve."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Bermuda onions, sliced into 1/3-inch rings
sifted all-purpose flour
corn oil, or as needed
These are really good if you like a really puffy batter, which we do. Make sure that your oil is at at least 350 and do these in batches. They hold well in a low oven while you finish the rest. I knocked these down one star because they really need to be dusted with flour prior to going into the batter, so the batter will stick and the batter needs a little more seasoning - maybe a little cayenne. I sliced the onions and let soak in cold water as directed, in a salad spinner - drained and spun dry, which worked great. Very nice recipe that I would use again and again with just a few simple changes. Thanks Elle.
Excellent! I did end up using 2 large yellow onions instead of Bermudas, but otherwise followed the recipe exactly. I did find that the recipe barely was enough for my 2 onions using 1/2 inch slices, but perhaps that was because of the size of them. I did use a deep fat fryer rather than a pan on the stove. On the first batch I used the wire basket that came with my fryer. Big mistake. The batter oozed through the basket and made a large onion clump that wouldn't come out. After that, I made small batches directly in the fryer and they came out perfect.
Great onion rings. Exactly the style I was looking for! As recommended, I dusted the onions with floor before the batter and it coated them perfectly. The batter is a little bland but I’m cooking for kids and spicy doesn’t fly so I dusted mine with Cajun seasoning after cooking. I will be making this again.
Tried this today using 100% whole wheat flour (all we had in house) and boy was this ever delicious! Everybody LOVED them! Thank you so much, Elle! Fantastic recipe!!!
Loved it. Followed suggestions about using salad spinner to remove water, flour to dredge before batter and OldBay in the batter. Next time will season it even more. Also to get more onion taste, plan to keep onion thicker by not separating the rings as much. Simple recipe to follow. Thanks!
I love onion rings and these did not disappoint. I dusted the rings with flour first as one viewer suggested, and used lactose free milk with some lemon juice in it to make buttermilk. I also put them through the lettuce spinner as was suggested.
These are excellent, thank you Ellie_NO!
What's not to like!! Yummy...
* Percent Daily Values are based on a 2,000 calorie diet.
Deep-Fried Onion Rings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 505
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch Chef John make the crispiest onion rings ever!
See how to make crispy onion rings in the oven.
Make these delicious, satisfying onion rings from scratch.