Buttermilk Onion Rings

These buttermilk onion rings are briefly soaked in buttermilk and double-dipped in flour before frying to ensure an extra crisp coating and oh so tender onions within. Spectacular alongside burgers. Or simply on their own.

A red woven basket with a pile of buttermilk onion rings

Know how when you bite into an onion ring and the coating is too thick and bready and the onions are too crunchy and slip out all at once? You’ll experience none of that here with sweet onions briefly soaked in buttermilk and an ever-so-slight coating of flour. Never again be disappointed.–Renee Schettler Rossi

Buttermilk Onion Rings

  • Quick Glance
  • (2)
  • 30 M
  • 40 M
  • Serves 4
5/5 - 2 reviews
Print RecipeBuy the Bobby Flay's Burgers, Fries & Shakes cookbook

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Peel the onions and slice them crosswise into 1/2- or 1-inch-thick slices. Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.

Tester tip: If you slice the onions only 1/2 inch thick, you can save yourself some work and not remove the papery thin membrane from the onions.

Heat the oil in a heavy-bottomed pot over medium heat or in a tabletop deep fryer until it reaches 375°F (190°C). Line a baking sheet with paper towels.

While the oil is heating, pour the buttermilk in a large baking dish and season liberally with salt and black pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.

Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk and soak for a moment, turning to completely coat them, and then allow the excess to drain off. Then dredge the rings in the second dish of flour, making sure to coat the rings evenly.

Tap off the excess flour from the rings and transfer them to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes.

Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the onion rings have been cooked. Serve hot. Originally published July 30, 2009.

Print RecipeBuy the Bobby Flay's Burgers, Fries & Shakes cookbook

Want it? Click it.

Recipe Testers' Reviews

I’ve never been a big fan of onion rings. I could take them or leave them. My biggest pet peeve is when you bite into the ring, and all the onion slips out, leaving you with an empty shell of batter. These onion rings are not like that. The coating is light and crisp and doesn’t overwhelm the onion. I just love them.

I made these to be a vehicle for ketchup in a ketchup tasting, but the truth is, they're so good, I’d just as soon eat them plain. When I made these, I had a lot of flour left over, but I’d used all of the buttermilk. Next time, I'll start with about half the amount of flour that the recipe specifies. After all, you can always add more if you run low.

I also prefer to slice the onions a bit thinner than called for here–just a matter of personal preference.

These are crispy, crunchy, and delicious. I used Vidalia onions, which I adore. I love the way they fried up golden brown and crisp, yet still tender. Nice idea to dip in flour, buttermilk, and then again in flour.

They were great served alongside fish but would also go perfectly with a burger.

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