Onion Rings, crispy fried onions the American way

Likely born in England, Onion Rings are a classic American staple, especially in New York. Here's my simple, quick recipe.

The History of Onion Rings

If you’ve visited New York, you’ve likely tasted onion rings—crispy, golden circles of fried onion that crunch between your teeth. Onion rings and fries are the classic sides served with burgers. You’ll also find them at Irish pubs and restaurants serving Southern American specialties.
Who invented onion rings? The recipe’s origins are debated, with several countries claiming credit. The earliest published recipe appears in British author John Molland’s 1802 cookbook, “The Art of Cookery Made Easy and Refined.”
The recipe likely crossed the Atlantic with Irish and British settlers before reaching New York. Since then, onion rings have become so beloved they earned their own day: June 22, celebrated as Onion Rings Day.
There are as many recipes as there are onion varieties and restaurants. Here’s my version, true to New York tradition.

2 medium onions. Choose sweet varieties like Vidalia onions.
200 g (7 oz) all-purpose flour.
2 teaspoons cayenne pepper.
1 teaspoon white pepper.
1 teaspoon salt.
5 g baking powder.
300 ml (1.25 cups) buttermilk. Buttermilk creates a lighter, fluffier coating. Regular whole milk works if buttermilk is unavailable.
1 large egg or 2 small eggs.
125 g (4.4 oz) breadcrumbs, approximately.
Oil for frying.

1/ Slice the onions into rings 5–7 mm (0.2–0.3 in) thick. Don’t cut them too thick, or the coating will brown too much while the onion stays raw inside.
2/ Mix the flour, baking powder, both peppers, and salt in a bowl.
3/ Take each onion ring and coat it thoroughly in the flour mixture. Make sure it’s completely covered. Place the coated rings on a plate.
4/ Whisk the buttermilk and egg together in a bowl until the egg is fully incorporated.
5/ Gradually add the flour mixture to the buttermilk and egg, stirring vigorously to avoid lumps.
6/ Dip each onion ring into the batter. Tip: use a two-pronged kitchen fork for easier handling.
7/ Drain the rings on a wire rack to remove excess batter. This step is crucial for proper coating adhesion and texture. Let them rest for 5 minutes.
8/ Pour the breadcrumbs onto a plate. Coat each onion ring individually.
9/ Heat the oil to 180°C (356°F) maximum.
10/ Fry the onion rings. Two to three minutes is plenty. A perfect onion ring is soft inside with a crispy, golden exterior and coating that adheres well. Important: don’t fry more than 5 or 6 rings at once. Watch the temperature carefully. If the oil is too hot, the coating browns quickly but the onion won’t cook through. If it’s not hot enough, the coating won’t be crispy. Keep the oil temperature between 175–185°C (347–365°F).
11/ Tip: while you finish frying all the rings, keep the cooked ones warm by placing them on parchment paper in a 90°C (194°F) oven. Enjoy!

Made your own onion rings? Share photos on our Destination New York Facebook group.
Have a question or a recipe to share? Contact me at patricia@cnewyork.net