Onion Rings

We found this recipe at the Smoke Stack and Jack Stack chain restaurants while researching a story on Kansas City barbecue. Locals told us these onion rings were the best, and after you try them, we think you’ll agree.

Onion Rings Onion Rings
Crunchy and slightly sweet, onion rings make the perfect side for just about any dish.
Yield: serves 8


  • 4 large yellow onions, peeled
  • 4 14 cups flour
  • 1 cup cornmeal
  • 34 cup cornstarch
  • 13 cup baking powder
  • 2 tbsp. dried parsley
  • 2 tbsp. seasoned salt, such as Lawry's
  • Vegetable oil
  • 1 cup milk
  • 1 cup buttermilk


  1. Cut onions crosswise into 1″-thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.
  2. To make dry batter, mix together 2 1⁄4 cups of the flour, cornmeal, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.
  3. Pour enough oil into a cast-iron pot to come to a depth of 3″. Heat over medium-high heat to 325°–350°. Put remaining 2 cups flour in a bowl. In another bowl, mix together milk and buttermilk.
  4. Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.