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Old Fashioned Crispy Onion Rings are a popular appetizer at many restaurants, and with this easy recipe, you can satisfy your craving at home.
Onion rings (also called French fried onion rings) are a form of appetizer or side dish in British and American cuisine. They generally consist of a cross-sectional “ring” of onion dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, onion rings are often eaten by themselves.
Onion strings are a variant where the onion is cut vertically first, resulting in strips rather than being cut into circles.
Old Fashioned Crispy Onion Rings
- Prep Time: 15
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings depending on size 1x
- Category: Side Dishes
- Method: Easy
Description
Craving some comfort food? Try our Old-Fashioned Crispy Onion Rings! Perfectly breaded and fried to golden perfection, these make the ultimate snack or side dish. Pair it with your favorite dip or enjoy them as is for that nostalgic, old-fashioned taste. Don’t miss out.
Ingredients
- 2–3 Large Onions
- 1 cup Flour
- 1/2 cup Cornflour/Maiziena
- 1 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 2 Teaspoon Baking Powder
- Water (as needed)
Instructions
- Pour the water into the dry ingredients and whisk until a smooth thick batter forms.
- Slice the onions into thick slices, separate the rings then dip into the batter a few at a time.
- Drop it gently into the oil and fry on medium heat till golden in color, sprinkle with paprika, serve, and enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 5 rings
- Calories: 206
- Sugar: 3.4 g
- Sodium: 591.1 mg
- Fat: 1 g
- Carbohydrates: 45.3 g
- Fiber: 3.6 g
- Protein: 5.3 g
- Cholesterol: 0 mg
We linked up and shared this post with Metamorphosis Monday and Craftastic Monday Link Party
Why do you soak onions in milk before frying?
Soaking the onions helps dilute their sulfur content, taking away that pungent, raw bite and leaving you with a pleasant, milder onion that still has some snap to it. Cuisine At Home also recommends maintaining ultimate crispiness by double-dipping the onions in buttermilk and seasoned flour.
Why won’t the batter stick to my onion rings?
One reason could be that the onion rings are not properly dried before battering, which can prevent the batter from adhering to the onions. Another reason could be that the oil temperature is too low, causing the batter to become soggy and not adhere properly.
Onion rings (also called French-fried onion rings) are a form of appetizer or side dish in British and American cuisine. They generally consist of a cross-sectional “ring” of onion dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, onion rings are often eaten by themselves. A British recipe from 1802 calls for cutting onions into slices, dipping them into a batter including Parmesan cheese, and deep-frying them in lard. It suggests serving them with a sauce of melted butter and mustard.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
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Yum, I have always loved onion rings. -Great recipe! Thank you for sharing it at The Crazy Little Lovebirds link party #22. 🙂
Dear Stephanie – one of my indulgences when I go to a restaurant.
Oh how I love onion rings! Thanks for sharing at the What’s for Dinner party. Have a lovely weekend and we’ll see you tomorrow!
Onion rings are so enjoyable, although I only have them when we go out to a restaurant as a treat. Enjoy
These look delicious!!
Thank you Joanne, its an indulgence I only allow myself when we do go out to a restaurant (that’s not often).
I love onion rings. These look wonderful. I’ve never made them with corn flour before. I’ll have to try this. Thank you for sharing this post at the Will Blog for Comments #22 linkup. Hope to see you there next week, too. Have a great week!
Hope you will enjoy the onion rings Jennifer. Thanks for visiting
Red onions are my favorite–I’ll have to try them here. 🙂 Thanks for sharing this post at the Will Blog for Comments #23 linkup. Looking forward to seeing what you share at #24. 🙂 Have a wonderful week.
Thanks Jennifer, Yes I will be back and thanks for dropping in here and hope you will enjoy these Onion Rings.
Wow, Esme, where do you get these wonderful ideas from? I never tried this, but now I’ll have to; it looks delicious. I’m a garlic addict, and now I’m wondering if I could do the same with garlic.
Thank you so much for your kind words and comment. I have never done it with garlic, but it’s worth a try. Please let me know how it turned out and how you did it. It will be awesome to add that variation to this recipe.
yes please I would love a sample lol. To tell you the truth I did copy your recipe and i love you question and tips through your post thanks for sharing come see us at http://shopannies.blogspot.com
Hi Angie, Thank you for popping in and hope that you will try this out and above all enjoy it.
Esme, Those onion rings look fantastic. Hoping to try them soon! Also, thanks so much for all you and the cohosts do to make the Senior Salon Pit Stop such a great place!
Thanks for your kind words Patty and also thank you for popping in. Hope you will give these a shot and let us know what you think of them.
I absolutely love onion rings!
I do not make them myself at home but when we do go out (once in a blue moon) and its on the menu I will order a side of onion rings.
Sounds so good! Love the tip about soaking the onion rings in milk~
Morning Jenna. Hope you will try this and come back and let us know how it turned out for you. Enjoy it