Old fashioned onion rings

    (1476)
    25 min

    Crispy coated onion rings, just like you'd get in a restaurant when you order a steak!


    36 people made this

    Ingredients
    Serves: 3 

    • 1 large onion, cut into 1cm slices
    • 155g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 egg
    • 235ml milk, or as needed
    • 80g breadcrumbs
    • seasoning salt of your choice (optional)
    • 1 litre oil for frying, or as needed

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat the oil in a deep-fryer to 185 degrees C (365 degrees F).
    2. Separate the onion slices into rings; set aside. In a small bowl, stir together the flour, baking powder and salt.
    3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of foil for easier clean up. Spread the breadcrumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
    4. Deep fry the onion rings a few at a time for 2 to 3 minutes, or until golden brown. Remove and set on kitchen paper to drain. Season with seasoning salt and serve.
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    Reviews & ratings
    Average global rating:
    (1476)

    Reviews in English (1097)

    by
    1808

    Absolutely perfect, my husband fell in love with me all over again!! **UPDATE** I made these last night using Panko bread crumbs (which I pulsed in the food processor to make the crumbs super tiny), will never make any other way...not at all greasy with a fabulous crunch! FOR NO MESS - I put the flour mix into a big resealable bag, throw all my onion slices in and shake really well until they're all coated. Then take the onions out, add the milk/egg to the bag and stir well. Add the onions a handful at a time, seal bag and mush the bag until all slices are coated, take out with tongs and put on wire rack over foil or wax paper...then put my Panko breadcrumbs into a big tupperware bowl, add the onions a handful at a time (with tongs), put the lid on and shake shake shake. Put the onions from the bowl directly into the hot oil with clean tongs, woo-hoo no mess!!!  -  16 Jan 2008  (Review from Allrecipes US | Canada)

    by
    919

    I chose to bake these instead of frying. I did drizzle a bit of olive oil onto the dish so they would get crispy and they turned out wonderful! I also added some tyme, basil and rosemary into the breadcrumbs. Not greasy and a lot of flavor! I also sprinkled with some parmesan/romano cheese hot out of the oven! Yum! Thanks for the recipe...will be making again!  -  10 Nov 2006  (Review from Allrecipes US | Canada)

    by
    486

    Delicious! Crispy on the outside and tender inside. I used brown onions. I floured them with an extra seasoning of garlic powder, paprika, battered them and then placed them in a shallow container with lots of crumbs. To save time I just placed the lid on the container and shook vigorously. It coated them in crumbs very well, alot better than using your fingers as all the places the breadcrumbs fall off because of your fingers weren't a problem. I mean I just don't have the time to coat one by one and this method worked great. I put them in the fridge ready for dinner and still have lots left uncooked which I will fry up tomorrow night.  -  19 Oct 2006  (Review from Allrecipes US | Canada)

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