This buttermilk onion ring recipe will likely become your go-to. Crispy, flavorful, and easy to make, these onion rings deliver the classic crunch and sweet onion flavor everyone loves.
Whenever I flip through old family photos, nearly every picture shows us gathered around the dining table. Food—cakes, pastries, or snacks like these onion rings—seemed to draw everyone together. Even now, family photos usually include a spread of food and a table full of people ready to dig in.
We never wait long once something is set out. Within seconds the food starts to disappear, and someone is already back in the kitchen to top up the plates. It’s a little like a magic routine: the food vanishes, and it reappears as if by design. We’re a family that truly loves good food.
My family isn’t quite as obsessed with books as we are with food—my mother and I are the exceptions. A great cookbook has a way of pulling you in: vibrant photos, enticing ingredient lists, and well-tested recipes that make you want to get into the kitchen right away.
Lorna Yee’s cookbook, The Newlywed Kitchen, is exactly that kind of book. The cover drew me in and the recipes inside kept me there. I flipped to the contents and headed straight for the “Meat, Poultry, and Seafood” section—because I’m a fan of hearty meals—and was immediately stopped by a recipe that practically shouted, “Make me!”
I followed that call and was very glad I did. These buttermilk onion rings are now my recommended recipe for anyone who wants excellent, reliable onion rings at home. The recipe is forgiving and easy to scale if you need to double or triple it for a crowd.
After trying Lorna’s recipes, you may find yourself inspired to create new kitchen memories and to gather your loved ones around the table, camera included. Good food has a way of bringing people together—and these onion rings are a perfect example.
Buttermilk Onion Rings
These onion rings require frying—worth the indulgence. The original recipe calls for very thin slices (about 1/8-inch), but I prefer rings closer to 1/4-inch so the onion flavor shines through. The recipe serves 2–3 people; double or triple it for a larger group.
5 minutes
15 minutes
2 hours
2 hours 20 minutes
Ingredients
- 2 tablespoons hot sauce
- 1 teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- 2 cups / 480 ml buttermilk
- 1 large Vidalia onion, sliced (⅛-inch to ¼-inch slices)
- 2 cups / 240 g all-purpose flour
- 1 tablespoon garlic salt
- 1 teaspoon sweet paprika
- ½ teaspoon freshly ground black pepper
- 1 quart / 945 ml vegetable oil, canola oil, or peanut oil for frying
Instructions
- In a large mixing bowl, combine the hot sauce, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, and the buttermilk. Submerge the onions.
- Cover the bowl and refrigerate for 2 hours.
- In a shallow bowl or large dish, combine the flour with 1 tablespoon garlic salt, 1 teaspoon paprika, and ½ teaspoon ground black pepper. Dredge the onions in the seasoned flour evenly and shake off excess.
- Heat the oil in a large, deep pot until it reaches 360ºF on a candy/deep-fat fry thermometer.
- Fry the onions in three batches, turning with tongs so they cook evenly and turn golden brown, about 3 minutes per batch. Drain on paper towels, taste for seasoning, and add a little extra salt if desired. Serve with your preferred dip and enjoy.
Notes
Slightly tweaked from The Newlywed Kitchen.
Nutrition Information:
Yield:
3
Serving Size:
Onion Rings
Amount Per Serving:
Calories: 416Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 2686mgCarbohydrates: 82gFiber: 4gSugar: 14gProtein: 15g