Onion Rings

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Average: 5 (1 vote)
Serves 4-6

These crispy rings are the perfect side for just about any fast food dish.  Crunchy rings that have soft and delicious onions in the middle.

2 large
1 cup
plain/all purpose flour
1/4 cup
1 tsp.
baking powder
1 tsp.
1/4 tsp.
egg, well beaten
1 cup
(or a little more as needed)
cooking oil for deep frying
1-2 cups
(you can add dry herbs of your choice in the breadcrumbs for added flavour)

Wash and peel onions, cut into 1/4 inch thick rounds. Separate rounds into rings. In a bowl, combine flours, seasonings, and baking powder. Put the flour mixture in a plastic bag and add your onion rings. Shake to coat the rings with the dry flour. Remove the onion rings and set them aside.

Put the remaining flour mixture into a bowl. In a measuring jug, whisk together egg and milk. Add milk mixture gradually into the dry ingredients, whisking well to form a thick batter.

Dip the flour-dusted onions into the batter, then please them on a wire rack so that any excess batter drips off. Make sure to lay out some newspapers under the wire rack so that you have an easy time cleaning up.

Finally, put your breadcrumbs in a container with a lid, then place the battered rings in batches one layer at a time, close the tin and shake to coat them all with the breadcrumbs (this is faster and cleaner than dipping one battered ring at a time in the breadcrumbs). Repeat until all the onion rings are crumbed then let them sit for about 10 minutes to dry slightly. You can prepare up to this stage ahead of time (up to a day ahead) and then refrigerate the breadcrumbed rings if you want to fry them later. Otherwise proceed to the next step.

Fry in hot oil for 2-3 minutes until golden brown, turning them midway so both sides are coloured evenly. Remove on to paper towels to drain thoroughly. Sprinkle with a little sea salt and seasoning of choice just before serving. Leftovers can be reheated in the oven.

Enjoy!  :)


Cndu's picture

Appa wat if I omit egg??I want to make dis but my mom is vegetarian so:(plz reply asap

Fauzia's Kitchen Fun's picture

For this recipe I would strongly recommend the egg, am really not sure how it might turn out without it.

Salam sis, what if I omit breadcrumbs?? Reply asap pls

Fauzia's Kitchen Fun's picture

W/Salaam, you will miss out on the crunchy effect that these ones have.

Mrs Abbas's picture

I have tried onion rings n made it before a day of serving .it really tasted crunchy n yummy.your recipes are really best thanks for sharing .just want to say my battered onion rings were like no coated battered rings as when I keep them on rack after diping ,almost all of the batter were dripping although I followed almost all steps.is it ok?? , really wish to see pic of battered onion rings that is before frying.I thought it won't be crunchy but when I dip them in hot oil ..there were chrunchy coats on rings.

Fauzia's Kitchen Fun's picture

W/Salaam, thanks for such a lovely feedback! Could it be that the batter was a bit on the loose consistency side? Maybe try making it a little bit thicker next time and see if that helps hold together better. :)