A friend of mine was sick with gall bladder problems that prevented her from eating [pretty much] anything for several months.  So when she recovered, I threw her a Deep Fried Food Party.  She requested onion rings so I took this opportunity to try some new recipes.  There are many different breading options and several different methods of coating onion rings.  In search of my favourite onion rings recipe, I discovered that everyone likes their onion rings done differently. So I have posted three different recipes that I think are good.

The first recipe is for battered onion rings.  This one takes the least amount of time to prepare.  If you cut your onion rings thicker (1/2 inch) and if you have a thick enough batter, you will get a thick coating that’s crunchy and soft.  They’re different from what you normally get in restaurants and bars, so I really like them.  The second recipe is for basic onion rings that are pre-soaked in milk and can be coated with your choice of flour, bread crumbs, cracker meal, or cornmeal.  This takes the most amount of time to prepare.  The third recipe is for panko crumb coated onion rings.  In my opinion, these had the most crunch and the texture is unique to that of classic onion rings.  These were more tedious to make than the basic onion rings.  Before you choose a recipe, keep in mind what you’re serving them with.  For example, the battered onion rings would be great on their own with beer, but you might prefer the panko coated onion rings if you’re serving them with burgers.

Battered Deep Fried Onion Rings Recipe

adapted from the recipe here.

2 medium sized onions, peeled, sliced into 1/4 inch to 1/2 inch thick rings with only the medium and large sized rings separated and used

1 cup flour

1 tsp salt + more for sprinkling

3/4 tsp baking powder

1 tsp granulated white sugar

1/2 cup + 1/8 cup  milk (Note: I used 2%)

1/8 cup vegetable oil

vegetable oil for deep frying

Preheat oven to 200 F.  Pour 1/4 cup of flour into a wide mouthed bowl.  Working with a few onion rings at a time, coat the onion rings with the flour, allowing the excess flour to fall off.  Set aside on a large plate or baking sheet.  When all of your onion rings are coated in flour, heat your vegetable oil to 375 F over medium heat in a wok, large pot or deep fryer.  While you’re waiting for the oil to heat up, mix together 3/4 cup flour, salt, baking powder, and sugar. In a separate large bowl, mix together the eggs, milk and oil.  Then add the dry ingredients to the wet ingredients and mix until well blended.  When the oil is ready, working with one onion ring at a time, dip the onion rings into the batter, allowing the excess batter to drip off, and then immediately place them into the hot oil.  Don’t overcrowd them and fry them until dark golden brown on one side, about 2 to 4 minutes.  Then turn them over once and fry for 1 to 3 more minutes until both sides are a dark golden brown.  Using a slotted spoon (I use a Chinese wire strainer), transfer them to a paper bag lined baking sheet or large plate.  (Note:  I use brown paper bags because I find that paper towels make deep fried foods soggy.)  Sprinkle with a pinch of salt and place them in the preheated oven to keep warm until you finish frying all of your onion rings.  Serve hot.

Basic Deep Fried Onion Rings Recipe

2 medium sized onions, peeled, sliced into 1/4 inch to 1/2 inch thick rings with only the medium and large sized rings separated and used

3 cups milk (or substitute with buttermilk)

2 cups flour (OR 1 cup flour and 1 cup bread crumbs or cracker meal or corn meal)

2 tsp salt + more for sprinkling

2 tsp dried parsley (optional)

1 tsp garlic powder

1/2 tsp black pepper

vegetable oil for deep frying

Place the onion rings in a large bowl and pour in the milk.  (Note:  You could add a large pinch of salt to the milk, but I find that the seasoned flour gives enough flavour.)  The onion rings should be just submerged in the milk.  Refrigerate for at least 1 hour.

If you’re only using flour for your coating, mix the flour, salt, garlic powder, black pepper and dried parsley (if using) in a wide mouthed dish.

If you’re using flour as well as bread crumbs or cracker meal or corn meal, place 1 cup of flour in a wide mouthed dish along with 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp black pepper and 1/2 tsp dried parsley (if using).  Then place 1 cup of the bread crumbs or cracker meal or corn meal in another wide mouthed dish and mix in 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper, and 1/2 tsp dried parsley if using.

Working with a few onion rings at a time, remove them from the milk and allow the excess liquid to drip off.  Coat them well in the seasoned flour, allowing the excess flour to fall off.  Then place them on a baking sheet or large plate lined with parchment paper or a silpat mat.  Continue this step until all of your onion rings are coated in flour.  Then, working with a few at a time, return them to the milk.  Once the onion rings are thoroughly wet, remove them from the milk, allow the excess liquid to drip off, and coat them in the seasoned flour again or bread crumbs or cracker meal or corn meal.  Allow the excess to drip off and return them to the baking sheet.  Repeat this until all of your onion rings are coated.  Preheat the oven to 200 F.  Heat your vegetable oil to anywhere between 365 F and 375 F over medium heat in a wok, large pot or deep fryer.  Place a few of the onion rings into the hot oil and fry until golden brown and crunchy, about 2 to 4 minutes.  Don’t overcrowd the oil.  Using a slotted spoon (I use a Chinese wire strainer), transfer them to a paper bag lined baking sheet or large plate.  (Note:  I use brown paper bags because I find that paper towels make deep fried foods soggy.)  Sprinkle with a pinch of salt and place them in the preheated oven to keep warm until you finish frying all of your onion rings.  Serve hot with ketchup.

Crunchy Panko Coated Deep Fried Onion Rings Recipe

2 medium sized onions, peeled, sliced into 1/4 inch to 1/2 inch thick rings with only the medium and large sized rings separated and used

1 1/4 cup panko bread crumbs, ground in the food processor

1 cup flour

3/4 cup milk

1 large egg

1 tsp baking powder

2 tsp salt + more for sprinkling

1 tsp dried parsley flakes (optional)

1/2 tsp garlic powder

vegetable oil for deep frying

Place a wire rack over a baking sheet.  In a large bowl, mix together the flour, baking powder, 1 tsp salt, garlic powder, and dried parsley if using.  Working with a few onion rings at a time, coat the onion rings with the flour, allowing the excess flour to fall off.  Set the floured onion rings on the wire rack.  When all of your onion rings are floured, whisk together the egg and milk in a separate bowl.  Add the wet ingredients to the remaining flour mixture and mix until well blended.  The batter should not be too thick.  Add more milk if necessary.  Dip the flour coated wings into the batter to coat thoroughly.  Using a fork, remove the onion rings to the wire rack to allow the excess batter to drip off.  When all of your onion rings have been battered, mix the food processored panko bread crumbs and 1 tsp salt in a wide mouthed dish.  Working with one or two onion rings at a time, coat the battered onion rings with the panko crumbs thoroughly.  Then place them on a baking sheet lined with parchment paper or a silpat mat.

Preheat oven to 200 F.  When all of your onion rings are coated with the panko crumbs, heat your vegetable oil to 365 F over medium heat in a wok, large pot or deep fryer.  Place a few of the onion rings into the hot oil and fry until golden brown and crunchy, turning once, for a total of 3 to 4 minutes.  Don’t overcrowd the oil.  Using a slotted spoon (I use a Chinese wire strainer), transfer them to a paper bag lined baking sheet or large plate.  (Note:  I use brown paper bags because I find that paper towels make deep fried foods soggy.)  Sprinkle with a pinch of salt and place them in the preheated oven to keep warm until you finish frying all of your onion rings.  Serve hot with malt vinegar and/or ketchup.