These crispy Onion Rings are delicious as an appetizer or in Burgers. They’re made restaurant-style, which means they’re crispy on the outside, tender on the inside, and seasoned to perfection. Watch the video tutorial and learn how to make the best onion rings.
If you love easy appetizer recipes like Crispy Baked Potato Wedges or Fried Zucchini, this homemade Onion Ring recipe is sure to become a new favorite.
Hey there, fellow food lovers! Ever found yourself jonesin’ for some crispy golden onion rings but realized you’re out of milk—or maybe you just can’t have it due to dietary stuff? Well I’m here to tell ya, you can still whip up some downright delicious onion rings without milk. Yup, no dairy needed to get that perfect crunch and flavor. At our lil’ kitchen corner, we’ve messed around with recipes aplenty, and I’m stoked to share this game-changer with you. Let’s dive right into makin’ onion rings that’ll have everyone begging for seconds, no milk required!
Why Go Milk-Free for Onion Rings?
Before we get to the good stuff, let’s chat about why you might wanna skip milk in your onion rings. Maybe you’re lactose intolerant, followin’ a vegan vibe, or just don’t got any in the fridge. Whatever the reason, milk ain’t the be-all and end-all for a killer batter. See, milk’s often used to help the batter stick and add a bit of richness, but we’ve got tricks up our sleeve to get that same effect—heck, maybe even better. Plus, goin’ milk-free makes this snack open to more peeps at the table. So, let’s roll up our sleeves and get to it!
What You’ll Need for Onion Rings Without Milk
First things first, let’s gather up the goods. You don’t need no fancy schmancy stuff here—just some basics you prob’ly already got in your pantry. Here’s the rundown
- Onions: The star of the show! Grab 2-3 large ones. Yellow onions are my go-to for that sweet-savory balance, but we’ll talk more on types later.
- Flour: About 1 cup of all-purpose flour works great. Got gluten issues? A gluten-free blend does the trick too.
- Seasonings: Spice it up with 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, and a pinch of salt. Feel free to get wild with whatever you fancy.
- Liquid Substitute: Instead of milk, we’re mixin’ 3/4 cup water with 1 tbsp of vinegar or lemon juice. This lil’ combo helps the batter get crispy and stick to the rings.
- Oil: For frying, you’ll need a good amount of vegetable, canola, or peanut oil—somethin’ with a high smoke point to handle the heat.
- Optional Binders: If you wanna ditch eggs too, a flaxseed mix (1 tbsp flaxseed meal + 3 tbsp water) can step in. More on that soon.
That’s it! Pretty simple, right? Now let’s turn these into some drool-worthy snacks.
Step-by-Step: Making Onion Rings Without Milk
I’m gonna break this down nice and easy so even if you’ve never fried a thing in your life, you’ll nail it. We’ve done this a bunch at home, and trust me, it’s a breeze once you get the hang of it.
1. Pick and Prep Your Onions
Start with choosin’ some firm, heavy onions—they’ll hold up better when you fry ‘em. Peel off the skin and slice ‘em into rings, about 1/4 inch thick. Too thin and they flop; too thick and they don’t cook through. Then, separate the rings and toss ‘em in a bowl of cold water for 30 minutes or so. This lil’ soak cuts down on that sharp onion bite and brings out a touch of sweetness. Pat ‘em dry with a paper towel when you’re ready to batter up.
2. Whip Up That Milk-Free Batter
Here’s where the magic happens In a bowl, mix your dry stuff—1 cup flour, paprika, garlic powder, black pepper, and salt Stir it good so the spices ain’t clumped. Then, slowly pour in the water and vinegar mix, whiskin’ till it’s smooth. You want it thick enough to coat a spoon but not like glue—kinda like a pancake batter vibe. If it’s too thick, splash in a bit more water; too runny, add a smidge more flour. Taste-test the batter for seasoning if you’re feelin’ bold, and adjust as needed.
3. Heat Up the Oil
Grab a deep pot or fryin’ pan and pour in enough oil to submerge them rings—couple inches deep should do. Heat it to around 350°F (175°C). If you ain’t got a thermometer, drop a tiny bit of batter in. If it sizzles right away, you’re golden. Too hot and it burns quick; too cool and you get soggy rings. Keep an eye on it!
4. Batter and Fry Like a Pro
Take them dried onion rings and dip ‘em in the batter, lettin’ the extra drip off. Don’t overcrowd—work in batches. Gently slide ‘em into the hot oil and fry for 2-3 minutes, flippin’ halfway, till they’re a beautiful golden brown. Use a slotted spoon to fish ‘em out and plop ‘em on a plate with paper towels to soak up extra oil. Boom, crispy perfection!
5. Serve ‘Em Hot
Don’t wait around—these babies are best straight outta the fryer. Stack ‘em high on a plate and dig in. Pair with a dip if you’re feelin’ fancy (I’ll toss some ideas your way in a bit). Trust me, they won’t last long!
Choosing the Best Onion for Your Rings
Not all onions are created equal, ya know. The type you pick can switch up the flavor big time. Here’s a quick table to help you decide which to grab:
| Onion Type | Flavor Profile | Best For |
|---|---|---|
| Yellow Onion | Sweet with a lil’ kick | Everyday frying, classic taste |
| Sweet Onion (like Vidalia) | Super mild and sugary | Snackin’, lighter flavor |
| White Onion | Sharp and punchy | Bold, traditional onion vibe |
| Red Onion | Spicy with a cool color | Unique look, bit of heat |
I usually stick with yellow ones ‘cause they’re easy to find and got that balance I crave. But hey, mix and match if you’re feelin’ adventurous—ain’t no rules in my kitchen!
Gettin’ Extra Crispy Without Milk
One worry folks got is whether these rings can get that crunch without milk. Heck yeah, they can! The water-vinegar trick helps the batter crisp up nice when it hits the hot oil. But if you’re wantin’ that extra oomph, try these:
- Add Cornstarch: Mix a couple tablespoons of cornstarch into your flour. It lightens the batter and boosts the crunch factor.
- Double-Dip: Dip the rings in batter, let ‘em sit a sec, then dip again. Builds a thicker crust that fries up crispier than ever.
- Hot Oil is Key: Make sure that oil’s sizzlin’ at the right temp. Too low and the batter soaks up grease instead of crisping.
I’ve tried all these, and lemme tell ya, double-dippin’ is my jam when I got the patience. It’s like armor for them rings!
Milk-Free and Egg-Free? No Problem!
If you’re dodgin’ eggs too, maybe for vegan reasons or allergies, we got ya covered. Swap out the egg (if a recipe calls for it) with a flaxseed or chia seed mix. Just combine 1 tbsp of either with 3 tbsp water, let it sit till it’s gooey—bout 5 minutes—and toss it in the batter. You can also use a spoonful of applesauce or mashed banana. It might tweak the flavor a tad, but it still holds everything together. I’ve whipped this up for a vegan pal before, and they couldn’t tell the difference!
Healthier Twists: Baking or Air Frying
Now, if deep-fryin’ ain’t your style or you’re watchin’ the calories, you can still enjoy onion rings without milk. Here’s two solid options I’ve played with:
- Baking: Crank your oven to 425°F (220°C). Lay the battered rings on a baking sheet with parchment paper. Give ‘em a light spray of cookin’ oil to help ‘em brown. Bake for 15-20 minutes, flippin’ halfway. They won’t be as crispy as fried, but still darn tasty.
- Air Frying: Got an air fryer? You’re in luck! Set it to 375°F (190°C), lightly spray the rings with oil, and pop ‘em in the basket. Cook for 10-12 minutes, shakin’ the basket midway to get all sides golden. Less oil, same crunch—win-win!
I gotta admit, air fryin’ is my lazy-day hack. Cuts the mess and still delivers on that texture we all crave.
Flavor Boosts for Your Onion Rings
Plain ol’ onion rings are great, but why not jazz ‘em up? I love experimentin’ with flavors, and you should too. Here’s some ideas to spice things up:
- Spicy Kick: Toss a pinch of cayenne or chili powder into the batter. Gives ‘em a lil’ heat that sneaks up on ya.
- Herby Goodness: Mix in dried oregano, thyme, or parsley. Feels all gourmet without extra work.
- Post-Fry Dusting: Right after fryin’, sprinkle on some garlic salt or nutritional yeast for a cheesy vibe while they’re still hot.
And don’t sleep on dips! Whip up a quick spicy ketchup by mixin’ hot sauce with regular ketchup, or blend some mayo with minced garlic and a squeeze of lemon for a fancy aioli. I’m tellin’ ya, dippin’ takes it to a whole ‘nother level.
Using Different Flours for Variety
If all-purpose flour ain’t your thing, or you got dietary quirks, switch it up! I’ve tried a few and here’s what works:
- Gluten-Free Flour: Perfect if you’re avoidin’ gluten. Blends made for baking work best—keeps the batter smooth.
- Chickpea Flour: Adds a nutty taste and crispy edge. Might need a bit more liquid since it’s denser.
- Almond Flour: Grain-free option with a subtle sweetness. Mix with cornstarch for better binding.
Just a heads up—different flours soak up liquid weird sometimes, so tweak the water amount till the batter feels right. I once used chickpea flour on a whim, and dang, the flavor was somethin’ else!
Make Ahead and Storage Tips
Wanna prep these for a party or just save time? You totally can. Slice the onions and mix the batter ahead of time, keepin’ ‘em separate in the fridge till you’re ready to cook. That way, flavors stay fresh. If you got leftovers (rare in my house!), store ‘em in an airtight container in the fridge for a couple days. Reheat in an oven or air fryer to bring back some crunch—microwavin’ turns ‘em soggy, and nobody wants that mess.
I’ve prepped these for game night before, and havin’ everything ready to fry made me look like a snack hero without breakin’ a sweat.
Pairin’ Your Onion Rings with the Good Stuff
Onion rings without milk are awesome solo, but pairin’ ‘em with the right eats makes a meal. I love stackin’ ‘em next to a juicy burger—feels like diner vibes at home. They also rock as a side for grilled chicken or even a big ol’ salad if you’re keepin’ it light. And for drinks? A cold soda or iced tea cuts through the richness perfect. Once, I threw ‘em on a charcuterie board just for kicks, and folks couldn’t stop munchin’!
Troubleshootin’ Common Hiccups
Even with a solid recipe, stuff can go sideways. I’ve had my share of flops, so lemme save you some grief with these fixes:
- Batter Slippin’ Off: If it ain’t stickin’, make sure them onions are dry before dippin’. Wet rings repel batter like oil and water.
- Soggy Results: Oil temp too low, my friend. Crank it up a notch and don’t overcrowd the pot—give ‘em space to fry crisp.
- Too Greasy: Let ‘em drain proper on paper towels. And check that oil ain’t too old; fresh oil fries cleaner.
Took me a couple tries to get this down pat, but once you nail the rhythm, it’s smooth sailin’.
Why We Love This Recipe at Our Kitchen
Here at our lil’ cookin’ haven, we’re all about makin’ food that fits everyone. This onion rings without milk recipe ain’t just a workaround—it’s a legit crowd-pleaser. I’ve served these at family BBQs, late-night snack fests, and even sneaky solo munchies, and they never disappoint. The fact you can tweak it for different diets or flavors keeps it fresh every time. Plus, seein’ folks light up when they bite into that crunch? That’s the real win.
Final Bites and Thoughts
Makin’ onion rings without milk is one of them kitchen hacks that feels like you’ve unlocked a secret level. It’s simple, flexible, and lets ya enjoy a classic treat no matter your dietary deal. From pickin’ the right onion to fryin’ or bakin’ to your heart’s content, I’ve laid out everything we’ve learned from our trial-and-error days. So go on, grab them onions, mix up that batter, and fry up a batch. I’m bettin’ you’ll be just as hooked as we are. Got a twist or tip of your own? Drop it in the comments—I’m always down to try somethin’ new in the kitchen!
Onion Rings Video Tutorial
Watch Natasha make these easy onion rings, then grab the ingredients below and give them a try for yourself.
Scroll down to the print-friendly recipe card for quantities and instructions.
- Sweet or yellow onion – The larger the onion, the better when it comes to onion rings
- Milk – use any kind of milk (1%, 2% or whole milk)
- White vinegar – creates homemade buttermilk when added to milk
- Sour cream – helps thicken the liquid so it clings to the onion rings
- All-purpose flour – creates a light batter similar to a restaurant-style tempura batter
- Salt – we use fine sea salt for most of our cooking
- Black pepper – freshly ground black pepper will give the best flavor
- Garlic powder – adds so much flavor to the batter
- Oil for frying – use grapeseed oil, peanut oil, canola, or oil with a high smoke point
How to Make Onion Rings
Now that you’ve gathered your ingredients, it’s time to start cooking:
- Heat the Oil – Heat a large Dutch oven over medium heat with about an inch of oil
- Make the Liquid Mixture – In a medium bowl, whisk the milk with the vinegar and let it sit for 5 minutes. Whisk in the sour cream.
- Make the Dry Mixture – In a separate bowl, mix together the flour, salt, black pepper, and garlic powder.
- Dredge the Onions – Slice and separate the onion rings and dip each ring in the sour cream mixture, followed by the flour (using a fork will keep your hands clean). Repeat by dipping the rings a second time in the milk mixture and flour. Transfer to a plate and repeat with remaining onion rings.
- Cook the Onion Rings – Once the oil is hot enough for the onion rings to sizzle (375˚F on a thermometer), add them in a single layer (3-4 at a time) and fry for 3 to 4 minutes, flipping halfway, or until the outside is crispy and light golden brown. Transfer to a paper-towel-lined plate and sprinkle with salt.
Pro Tip: The frying steps move fast, so have all of your onion rings breaded and ready to fry before you start adding them to the hot oil.
Pro Tip: Whenever you’re deep-frying, you can expect the oil temperature to fluctuate. It will drop when you add the food to the oil, then slowly increase as the food cooks. Don’t overcrowd the pot or the temperature will drop too quickly. We use a clip-on thermometer to monitor the temperature and adjust the temperature as needed.
How to Make Old-Fashioned Onion Rings | Onion Ring Batter | Get Cookin’ | Allrecipes.com
FAQ
Do onion rings usually have dairy?
Ingredients: Traditional onion rings are made from onions coated in batter and then fried. The batter can be vegan if it consists of flour, water, and seasonings. However, some recipes may include eggs or dairy (like milk or buttermilk) in the batter, which would make them non-vegan.
Why soak onion rings in milk?
A long soak in buttermilk in the fridge firms up the onion slices for frying and mellows their flavor. If you’re looking for.Feb 20, 2024
How does Gordon Ramsay make onion rings?
For the aspiring chefs out there, Ramsay revealed that he whipped up the batter for his onion rings with a mixture of flour, rice flour, salt, beer and, surprisingly, gin. “It [the gin] comes from Japan,” he said. “And it’s an incredible way of making a beautiful batter that gives a touch of authenticity.