So tasty with burgers straight off the grill and don't forget a splash or so of hot sauce mixed in to a side of catsup for dipping to really spice them up ;-)
Heat the oil in a deep fryer to 365 degrees F.
Separate the onion slices into rings. Stir together the flour, baking powder, and salt in a bowl. Dip the onion slices into the flour mixture until they are all coated and set aside.
Whisk the egg and milk into the remaining flour mixture. Dip the floured rings into the batter to coat and place on a wire rack to drain until the batter is no longer dripping.
Spread the panko crumbs out on a plate or in a shallow dish. Coat rings one at a time and give a tap to remove excess crumbs.
Deep fry the rings a few at a time until golden brown, about 2 to 3 minutes. Place on paper towels to drain. Season the rings to taste and serve.
By Deeli from Richland, WA
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Cut onions into 1/2 inch slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain. In a small mixing bowl, beat the egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper.
Sift flour, cornmeal, salt and baking powder. Add oil, eggs, and milk, mixing thoroughly. Dip onion rings into batter. Fry in hot deep vegetable oil for 2-3 mins.
We LOVE onion rings! I need to make these again soon!
Slice and separate onion rings. Dip each in above mixture and drop in hot oil or shortening until brown.
Mix buttermilk, egg and sweet milk together. Dip salted onion rings in above mixture, then, then in flour, back into egg mixture and finally in cracker meal. Fry in fairly hot oil until brown.
Whisk together flour, beer, and 2 teaspoons salt ; cover and let stand for 3 hours. meanwhile soak onion slices in ice water or milk. Remove onions; place on wire rack.
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How do you make homemade onion rings?
Paula Jo Carr from Mebane, NC
Buy sweet onions, cut the rings fairly thick, spearate them, put them in a large bowl, cover with water, add ice cubes, refrigerate for 6 hours.
1 1/3 cup all-purpose flour
1 teaspoon salt
2 large sweet onions, sliced
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks
3/4 cup beer
Mix together the flour, salt, pepper, oil and egg yolks. Gradually whisk in the beer. Refrigerate the batter 3 to 4 hours before using.
Dip chilled rings into chilled batter.
Deep-fry in batches in 370° oil until golden brown.
Batter recipe is from southernfood.about.com/
Sorry, Paula Jo. Forgot to mention. Drain and pat dry the rings before dipping in batter.
Here is a recipe that I use.
Cut the onions into rings and put in a bowl (not metal) with ice water and let sit for at least 4 hours.
Get three bowls and put in each:
4 HOURS BEFORE FRYING THE RINGS
1) Cut onions into 1" rings
2) Place in ice water, cover with plastic wrap and refrigerate
3) In a non-metallic bowl mix 1 1/2 cup regular flour with 1 12oz can of beer. Don't worrry if it's a little lumpy, it won't be for long.
4HOURS LATER IT'S TIME TO COOK THE RINGS
1) Heat oil in deep fryer or tall pot if you don't have a fryer.
2) Drain water from rings and pat dry
3) Place dry rings into a plastic bag to which you've added some flour and salt & pepper to taste and shake to coat.
4) Stir beer/flour mixture and add a few flour coated onion rings to the bowl
5) Remove the onion rings from the beer/flour mixture with tongs and add to the hot oil until golden brown.
6) Remove rings from oil with tongs onto paper towels to drain....sprinkle with salt if desired
REPEAT steps 4 through 6
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