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Jul 27, 2008 05:08 PM

Onion Rings - from the aioli thread

I started with this recipe as a reference:
and tweaked it based on what we had on hand. I cooked them in a deep fryer using peanut oil.

2 smallish (about 3" diameter) white onions, cut into 1/2" slices and separated into rings
1 1/4 cups self-rising flour
1 tsp salt, plus additional to taste
1 cup milk
1 egg
1/2 to 3/4 cup breadcrumbs

Heat the oil to 365 degrees. Stir the flour and salt together, and use it to coat the onion slices - my preferred method is to toss everything into a plastic bag and shake it around. Remove the onion slices to a plate. Put the flour/salt mixture into a mixing bowl, and whisk in the milk and the egg. Dip the onion slices in the batter - I did 3 or 4 at a time - and set them on a wire rack to let the excess drip off. Put the breadcrumbs in a bowl, and dredge each onion ring through until coated. They're ready for the fryer now.

I think that I'm not officially supposed to do this, but I lower the fry basket into the oil and drop the onion rings in a couple at a time. This seems to keep them from becoming one with the basket or each other as they're prone to do when I put them in before the basket goes into the oil. Cook the onion rings until they're golden brown; this batch took about 3.5 minutes. Drain them on a paper towel, shake a little salt over the top, get out your bowl of aioli, and go to town.

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  1. Ok, maybe I'm prejudiced, but I thought these were amazing.

    And to tie them to the aioli recipe mentioned above, here's a link to what I finally used:

    3 Replies
    1. re: JonParker

      oh you're prejudiced JP.

      and I'm going to have to wait for my SO to leave town again before I try this potential splatter-fest. ever experimented with cornmeal batter?

      reg. breadcrumbs or would Panko be wasted?


      1. re: hill food

        Panko should work fine. I haven't tried a cornmeal batter, but it seems like it's worth experimenting with - I'd probably start with one part cornmeal to two parts flour and go from there.

        In general I prefer batter to breading, so I might try this recipe again without the breadcrumbs and see how it fares. Any excuse to eat more onion rings...

        1. re: Make Me Dinner

          Incidentally, the bread crumbs were some that I made from a very hard ciabatta that was too tough to eat. I tore it to pieces, turned it into coarse breadcrumbs in the food processor, then toasted. I liked the flavor and the non-uniform texture that you don't really get from commercial crumbs.