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+ servings

Old Fashioned Onion Rings

Our guest contributor has been making these Old Fashioned Onion Rings for more than 65 years. Serve them as an appetizer, or as a side dish with hamburgers and hotdogs.
Servings 6


  • 2 extra large sweet onions, cut into 1/4 inch slices
  • 1 3/4 cup milk (or as needed to make a batter similar to pancake batter)
  • 2 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 Nature's Yoke eggs, beaten
  • 1 3/4 cup dry or seasoned bread crumbs
  • salt to taste
  • 2 qt oil for frying


  • Separate sliced onions. Place in milk for 30 minutes with some ice cubes. (This will help ensure crispness.)
  • Heat oil to 365 F.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Remove onion rings from the milk and dip them into the flour mixture until all are well coated. Set onion rings aside.
  • Mix the beaten eggs and milk into the remaining flour mixture, blending with a fork. (You may need to adjust flour or milk quantity to create a pancake-like batter.) Dip the floured onion rings into the batter to coat and place on a wire rack. Place rack over a sheet of wax paper for easier cleanup.
  • Spread bread crumbs on a large plate or wax paper and place rings one at a time into the crumbs, scooping the crumbs over the rings to coat.
  • Repeat with remainder of the rings; fry a few at a time in hot oil, turning over until golden brown, 2-4 minutes. Drain on paper towels and serve, or keep warm in oven set at 250 F.
Keyword onion rings