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Every once in a while, I get some pretty insane cravings for onion rings. Aside from the typical fast food joints, we have no local outlet for getting some good old fashioned diner-style rings. My husband isn’t a fan of beer battered rings and I just like the texture of the traditional crumb coating which gives diner-style onion rings a nice crunch and the onion inside is still tender and juicy.
Aside from the rings themselves, the best thing about onion rings is the sauce. Forget ketchup! We’ve got this delicious tangy sauce which we find just totally addictive. My husband is a fan of horseradish and it’s sharp bite so this sauce can be adjusted up (or down) in its sharpness just by adding more (or less) of the horseradish in the recipe. It’s similar to the Outback Steakhouse Bloomin’ Onion Sauce, just for reference.
The coating is a very basic blend of spices. If you prefer, you might like to add garlic powder, cayenne or other spices to flavor the base. We were going just for the classic dinner onion ring in this traditional version. Where you can taste the delicate onion in the coating and we serve it with this really great sauce. It’s the perfect pairing.
Onion rings can be timely, so these can even be fried ahead and then cool and individually flash frozen on a sheet pan. Then, pop them in a zip top bag and place in your freezer for up to two months. The next time you’re ready for some crispy onion rings, simply reheat them in your oven.
For the Rings
- 1 large onion - , cut into 1/4-inch slices (I use sweet onions)
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1 cup milk - , or as needed
For the Sauce
- 1/3 cup mayo
- 2 tbsp sour cream
- 2 tbsp creamy horseradish sauce
- 1 tbsp ketchup
- 1/4 tsp paprika
- 1/4 tsp garlic salt
- For the sauce: Mix all ingredients together until well combined. Cover and refrigerate while you prepare the rings. This will give the flavors time to meld.
- For the rings: Heat the oil in a deep-fryer to 365 degrees F
- Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder, and salt.
- Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack set over foil or into a sheet pan to catch the drips (easy clean up) and allow to set up (until the batter stops dripping).
- Pour the bread crumbs into a shallow dish. Place the rings a few at a time into the crumbs and toss the crumbs over the ring to coat. Shake off any excess crumbs The coating should cling very well. Repeat with remaining rings.
- Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with salt and serve with dipping sauce
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