Onion rings

Onion rings

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(21 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

You can rustle up these crispy bites with a few storecupboard ingredients - sparkling water is the key to a really light batter

Nutrition and extra info

  • Vegetarian


  • kcal348
  • fat12g
  • saturates2.3g
  • carbs54g
  • sugars7.2g
  • fibre4.8g
  • protein7g
  • salt0.6g
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  • 1 large onion, cut into 1cm slices, rings separated



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • groundnut oil, for deep frying
  • 150g self-raising flour
  • 180ml sparkling water


  1. Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.

  2. Heat the oil to 180C in a heavy-based pan – it should be no more than 1/ 3 full.

  3. Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.

  4. Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

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Comments, questions and tips

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Jennypugh62's picture
23rd May, 2020
These were delicious! Didn’t have sparkling water so user lager! Result was outstanding!
19th May, 2020
Delicious and simple - even for a clumsy cook like me. My wife loved them, and they put supermarket frozen ones to shame. Added a little Cajun spice and a pinch of paprika.
donna_wowee's picture
24th Apr, 2020
Lovely! Added paprika and a bit of salt to the batter. Didn’t have enough oil so took ages to cook as had to flip them over but they were good!
James Mckinnon's picture
James Mckinnon
21st Feb, 2020
I've gone to the effort to sign in just to say, this actually works. Couldn't be bothered to go and buy onion rings, thought 'how hard can it be' I used a tin of foster's that I was currently drinking and threw in far too much paprika that was 4 years old and oh my God, it's a real thing. Also, the oil was as hot as lava as I was distracted so had to move fast and keep the onions warm in the oven. The genius bit (even if I say so myself) was chucking in two chicken breasts that were on the turn into the batter, then putting them in the oil. The left over little bits of onion stuck to the chicken, which then had some kind of paprika beer crust, which I then smashed between two bits of bread. I kid you not, this is better than the greatest meals I have eaten in restaurants. I will now scatter some rocket on this, elegantly place inside an organic brioche bun, add some artisan chutney and serve with carbonated craft ale onion rings and my posh friends will think I'm Gordon Ramsay .
20th Nov, 2018
I followed the recipe and loved them. Crisp and light, however on reading the comments will definitely try with beer and Cajun spice. Yum!
4th Jan, 2017
Read the comments before I made these and used tinned lager instead of sparkling water and added a teaspoon of salt and half a teaspoon of Cajun spice. I cooked them in a standard deep fat fryer with crisp n Dry Vegetable oil ... turning them several times to ensure they were brown on each side. They turned out fantastic. My family could not get enough of them. I don't think I will ever get away with feeding them the Supermarket frozen rings again. Very simple to make and they taste awesome
8th Apr, 2015
The first time I made these as per the recipe and though good - i.e. crispy and light, they were somewhat lacking in flavour. Second time I added more seasoning, replaced the water with bottled lager, and crucially - added a heap of Cajun seasoning - the result? - Put it this way, I can't stop thinking about how unbelievably good they were! Best home onion rings recipe I've come across (now I've adapted it), and believe me I've tried a few!
1st Feb, 2015
Lovely! Think I will try them with lager next time or a bit of spice to give them more flavour but they were great and much better than frozen bought.
9th Nov, 2014
Really good, nice and easy to do. I used my home grown oninons.
bawang goreng's picture
bawang goreng
31st Aug, 2014
wow i think your recipe can be my idea to create new product Bawang Goreng , i hope i can do it.


4th Oct, 2017
Hi all, before the frying, could I freeze these? And if so, how? Thanks in advance
goodfoodteam's picture
6th Oct, 2017
Thanks for your question. The sparkling water adds a lightness to the batter which would be lost if frozen. We'd suggest preparing them from start to finish for best results.
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