Onion rings are a type of fast food commonly found in the United States, Canada, and other places.
Pig Stand restaurants claim credit for inventing the onion ring in the 1920s. However other sources state that the onion ring was developed in 1955, when Sam Quigley began the process of perfecting his recipes for hand cut and hand breaded onion rings and sold a limited number of them out of his Nebraska storefront.
Onion rings are cut onions that are sliced to present a ring profile (after punching out each layer of the disc) which are battered and deep fried.
Source: Wikipedia
Fried Onion Rings
You can't make these fast enough.
3 very large onions
cold water
1 cup all-purpose flour
1 teaspoon salt
2 eggs
2/3 cup milk
1 tablespoon canola oil
canola oil for deep frying
Peel the onions and cut into half-inch slices. Separate into rings. Put onion slices into a container of cold water and refrigerate for half an hour. Drain well; batter will not adhere to wet onion rings.
Mix together flour and salt. Add the eggs, milk and tablespoon of oil, and beat until smooth.
With tongs, dip onion rings into batter, allowing excess to drip off. Deep fry in hot oil (375°F), turning rings, until golden brown on each side, about 4 or 5 minutes. Be careful not to overcrowd your fryer.
Drain on paper towels. Makes about 4 servings.
Recipe from
Texas Cooking
Beer-Battered Onion Rings
Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter. Measure 1/2 cup beer in a small bowl, and stir with a fork.
You're left with about 1/3 cup flat beer.
2 large onions, peeled (about 1 1/2 pounds)
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable oil, divided
Cooking spray
1/4 cup ketchup
Preheat oven to 400°.
Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.
Yield: 4 servings (serving size: 4 onion rings and 1 tablespoon ketchup)
CALORIES 209(25% from fat); FAT 5.8g (sat 1g,mono 1.6g,poly 2.7g); PROTEIN 5.1g; CHOLESTEROL 0.0mg; CALCIUM 39mg; SODIUM 490mg; FIBER 3.7g; IRON 1.5mg; CARBOHYDRATE 34.1g
Recipe from
Cooking Light
