Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

A few weeks ago, Kyle had a super brilliant idea. And it was this: TEQUILA WEEK. After the super success of Mac and Cheese Week, I’d been wanting to attack another recipe theme for a few months but went back and forth a billion times trying to decide on what the theme should be. Fortunately, Kyle is smart. And came up with this rock star plan. And selflessly offered to taste test all Tequila Week recipe contenders for me. What a guy.

Tequila Battered Onion Rings with Honey Lime Yogurt Sauce


Tequila Battered Onion Rings With Honey Lime Yogurt Sauce

It’s going to be amazing. I went through a whole bottle of tequila while I was working out the recipes. Just for you guys. Because I care that much about you. And tequila.

Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

PS – I like to think that I’m a really good speller, but does anyone else have those days when they say or type a word so many times that it starts to look totally foreign to them? Because I love tequila and drink it often (not TOO often, Mom and Dad, don’t worry) but I definitely just had to Google it to make sure I was spelling the thing right. Because suddenly, I was looking at the word tequila and was all, “WAIT. This looks wrong. SO WRONG.”

Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

But Google backed me up. And here we are now. Victorious spellers who are on the brink of the greatest week ever. Maybe I’ll make a cheer. About tequila. That I can cheer. By myself in my kitchen. While I drink tequila. Maybe Kyle will cheer it with me. But more likely he will just laugh at me and walk away. Whatever.

Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

Also, I’ve just finished making some sweet updates to my Resources Section – if you haven’t clicked through it before, you should now! I added some pretty pictures and some new information about my equipment and contracts for ya. Hopefully all my fellow bloggers can find something helpful in there!

Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

I guess maybe I should tell you about these onion rings. They’re kind of awesome. And there is a whooooole lot of tequila in the batter. Yes, they’re fried, but the greek yogurt honey lime sauce is light and bright, which helps balance out the fried-ness. The sauce is tangy (as greek yogurt sauces are prone to be), so if you aren’t a fan of greek yogurt I’d recommend switching it out with regular plain yogurt. You could also use mayonnaise, if you’d prefer, but I have a truckload of Chobani in my fridge that just keeps calling my name. But for real: these onion rings are pretty bomb. And I think they are a most excellent start to Tequila Week. Stay tuned for another boozy recipe comin’ atcha tomorrow!

Missed a day of Tequila week? Not to worry – catch up here: 

Monday – Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

Tuesday – Tequila Lime Shrimp Tacos

Wednesday – Raspberry Margaritas

Thursday – Blackberry & Tequila Glazed Chicken Sandwiches

Friday – Strawberry Thyme Margaritas 

Tequila Battered Onion Rings with Honey Lime Yogurt Sauce

Tequila Battered Onion Rings with Honey Lime Yogurt Sauce
YIELD: Serves 4 (Makes 20-25 rings)
For the Onion Rings:
  • 1 onion, sliced and separated into rings about ⅓? thick
  • 3 cups milk
  • ¼ cup apple cider vinegar
  • 2 Tbsp. Tequila
For the Tequila Batter:
  • ½ cup tequila
  • ½ cup milk
  • 1 tsp. salt
  • 2 cups flour
For the Honey Lime Yogurt Sauce:
  • ½ cup plain greek yogurt (substitute regular plain yogurt if you’re not into the tangy-ness of the greek stuff)
  • 1 Tbsp. lime juice
  • 1 Tbsp. honey
  • salt and pepper to taste
For Frying:
  • 6 cups vegetable or canola oil
For the Onion Rings:
  1. Stir together the milk, apple cider vinegar, and tequila in a large bowl to form a buttermilk-like mixture.
  2. Submerge the sliced and separated onion rings in the buttermilk mixture and refrigerate for at least 1 hour (I like to pop them in the fridge while I get the rest of the stuff ready and heat the oil, but you could leave them in for several hours if you’re making them in advance).
For the Tequila Batter:
  1. Whisk tequila, milk, salt, and 1 cup of the flour together to form a batter. Set aside.
  2. Place the remaining 1 cup flour on a large plate or platter and set aside.
For the Honey Lime Yogurt Sauce:
  1. Whisk all ingredients together in a small bowl. Store in the fridge until you’re ready to serve it.
To Assemble and Fry:
  1. Heat the 6 cups of vegetable oil over medium-high heat in a large, sturdy pot. (I used my Le Creuset) It will take 20-30 minutes to heat up, depending on the size of your pot. Test the oil after 25 minutes by flicking some flour into the oil. If it sizzles, it’s ready to go. If not, wait five minutes and test it again.
  2. When your oil is hot, line up your onion rings (still in the buttermilk), plate of flour, and tequila batter to make a little battering/frying station. I also like to have a plate ready with a few paper towels on top, to drain the onion rings once they’re fried.
  3. Pull onion rings a few at a time from the buttermilk, shake off the excess, and dredge them in flour. When the rings are covered in flour, transfer them to the tequila batter and turn to coat them completely. Shake off any excess batter and gently place the battered rings in the hot oil. Put rings in oil one at a time, to allow the oil to come back up to temperature for a few seconds in between each addition. I like to fry 4-5 large rings at a time (6 or 7 if they’re small).
  4. Fry onion rings for 3-4 minutes on each side until they’re a deep golden brown. Remove fully cooked onion rings to a paper-towel lined plate and repeat the battering & cooking process until you’ve fried all of your onion rings.
  5. Serve onion rings immediately with Honey Lime Yogurt Sauce (recipe above) on the side for dipping.

Tequila Battered Onion Rings with Honey Lime Yogurt Sauce
Tequila Battered Onion Rings


  1. Tony says

    Jessie, I have been wanting to try these rings since the summer. They will definitely be on the Super Bowl Party menu. One question for someone like me who doesn’t know anything about Tequila, whose Tequila should I use?


    • Jessie says

      I am honestly not too discerning about tequila – it’s one of my favorite things to drink, but I’m not super picky about brands (because it can get super expensive – yikes!) I do like to look for tequila that’s been aged for a few months (sometimes labeled “reposado”, although some silver varieties are also aged – it depends on the brand) when I’m cooking with it – the flavor is a bit more complex and comes through in the food more. For this recipe, I used Familia Camerena and actually liked it a lot- and it wasn’t too pricey.

  2. Ashley says

    Question: Does all the alcohol cook out? I have little kids in my home plus I don’t drink alcohol (only cook), but I would still LOVE to try these.

    Also, the person that commented about using rum, that sounds amazing!

    • Jessie says

      It’s hard to say for certain how much of the alcohol in a recipe will cook out. The longer something cooks, the more alcohol will cook out. There will always be some residual alcohol left in a dish, particularly if (like these onion rings) it is cooked relatively quickly. It’s not enough to have the same impact as an alcoholic drink, as it’s a very low total percentage and an even smaller per-serving percentage, but it won’t be totally gone. If you want to avoid using alcohol, you can substitute additional buttermilk in the batter and it will still taste great! You could also use nonalcoholic beer or beer with a very low alcohol content if you’re worried about lingering alcohol traces. Hope that helps!

  3. David says

    For the tequila batter, it says 2/4. Do you mean 1/2, or is the “2” a typeo and it should be a 1 or a 3?

    • Jessie says

      It should be 1/2 cup – I just transferred allll my recipes over to ZipList and I’m still catching the typos. Sorry about that! Thanks for catching it :)


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