Crispy Thin Onion Rings are just like the ones you’d find in your local steakhouse. Covered in a thin layer of crispy onion ring batter, you’ll want to make a second batch just to be willing to share.
Is it too early to give up on New Year’s Resolutions yet? Yes? Darn. Okay, fine… at least these aren’t beer battered onion rings, so that makes them slightly healthier right?
Homemade onion rings are a side dish most people don’t make because they aren’t really a popular frozen food in the grocery store, they aren’t nearly as awesome baked and people tend to be a bit fearful of frying.
How to make Homemade Onion Rings
To make these onion rings you really don’t need any special equipment. I use my trusty cast iron skillet, tongs and a couple of large Ziploc bags. The onion rings are thin enough you only really have to care about the color of the outside. The onion ring batter here isn’t a batter to be concerned about cooking through.
and the Onion ring batter secret ingredient is…
You ready for the secret ingredient? It’s pancake mix for the onion ring batter! I use a fancier variety than you need to (a gift from my husband’s aunt, she loves sending us Williams-Sonoma pancake mixes), but truly, Bisquick works great for this onion ring batter recipe. I have made it with Bisquick probably…oh I would guess 20 times? It is delicious. I think any pancake mix would work for you and for the most part, this onion rings recipe is very hands-off and easy.
Also, if you go the lazy route like me and use the two Ziploc bags, you won’t have pancake mix spilling or any mixing bowls to wash! There is a New Year’s Resolution I am helping you keep, keeping the house as clean as possible! Enjoy these onion rings, they are delicious!
Crispy Thin Onion Rings (With a Secret Ingredient!)
- Yield: 8
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Course: Side Dish
- Cuisine: American
- Author: Dinner, then Dessert
- 4 medium white onions
- 1 cup milk , whole or 2%
- 3 eggs , beaten
- 1 tsp salt
- 2 cups pancake mix
- Canola Oil , for frying
Note: click on times in the instructions to start a kitchen timer while cooking.
- Slice your onions into rings 1/4 inch thick.
- In a large ziploc bag as the onions, eggs, milk and salt.
- Close the bag TIGHTLY with some air in it so it is kind of like a pillow and carefully shake until all combined.
Let the air out, reclose and put in the fridge for as long as you can up to 2 hours.
- Drain the onions and toss with the pancake mix (ok I will be honest here I use a second large ziploc bag, add the pancake mix and onions and shake....NO dishes or mess! Only a frying pan to wash!
- Using tongs tap excess pancake mix off onions against the side of the bag.
- In a cast iron skillet add oil 1/3 the way up the pan (I use my skillet, if you use a pot, add a couple inches worth of oil)
Fry rings until golden brown 1-2 minutes.
- Drain fried onion rings on brown paper bag or on a cooling rack.
Yield: 8 , Amount per serving: 135 calories, Calories: 135g, Carbohydrates: 16g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 87mg, Sodium: 493mg, Potassium: 208mg, Fiber: 1g, Sugar: 3g, Vitamin A: 4.4g, Vitamin C: 5.2g, Calcium: 12.6g, Iron: 4.6g
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