Onion Rings – Version 1



Those of you who follow me know how much I don’t like to fry foods. However, onion rings just need to be fried in my opinion. We have an air fryer but I’m just not crazy about them fixed that way or baking them in the oven. I will post any Onion Rings that we think tastes good fried and this is the first. So I am going to experiment with some different recipes and call this one Version – 1.



Ingredients – and pepper!



 In a small bowl, whisk the egg with a fork.


Add the flour, salt, pepper and Parmesan Cheese mixing well.



In a large frying pan heat oil (about 1” deep) to 350 degrees.



Drop the onion rings, one at a time, completely into the batter.

Lift the onion ring up and let some of the batter drip off.



Carefully place the onion rings into the hot oil.



Once the bottom side is golden brown, use tongs and carefully

flip the onion rings over browning the opposite side.



When both sides are golden brown, remove from the

oil and place onto a paper towel lined plate then serve.


Onion Rings - Version 1








  • 1 large Vidalia onion peeled, sliced and separated into rings
  • 3/4 cup all-purpose flour
  • 1 Tbsp. grated Parmesan cheese
  • 1/2 cup milk
  • 1 egg
  • 1 tsp salt or to taste
  • 1/8 tsp pepper
  • vegetable oil for frying


  1. In a small bowl, whisk the egg with a fork.
  2. Add the flour, salt, pepper and Parmesan cheese mixing well with the egg.
  3. In a large frying pan over medium heat, heat about 1″ of oil to 350 degrees.
  4. Dip the onion rings, one at a time, into the batter coating both sides. Using tongs, pick up the onion ring letting some of the batter drip off.
  5. Carefully drop the coated onion rings into the hot oil.
  6. Once the onion rings turns a golden brown on the bottom, flip them over and fry the other side golden brown.
  7. Remove the onion rings to a paper towel lined plate then serve.






  1. In every instance I’ve tried to make onion rings, the batter seems to fall off while they’re frying so there ends up being bare spots of onion (not pretty). Maybe it’s because I’m not using egg. I’ll try this method instead, because yours look the way I WANT mine to look!

    • Aw thank you! This simple batter stuck really well. Cut your onions rings, separate them and let them sit while you prepare the batter and heat up the oil. That way thy dry out allowing the batter to stick even better.

  2. Wonderful snack, it looks absolutely delicious ! Now I would love to add cheese into the batter while making fritters.

  3. I’m not a fan of onion rings, but I have seen them prepared by soaking them overnight in buttermilk and then prepping them for frying. Looks good though.

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