Spicy Onion Rings16 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 20 min
“Easy, spicy onion rings that can be made right to order. You can omit the spices if you'd like, or add your favorite!” - by LUNATERRA
Original recipe yields 8 servings
- Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes.
- Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.
Amount Per Serving (8 total)
- 323 cal
- 13.9 g
- 39.7 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"We just did not care for the basil and oregano. I will try this again leaving those out and adding garlic powder. I always drain fried foods on a cookie cooling rack with a paper towel underneath so..." See more the food stays crisp on all sides."
"These were fantastic! Great texture and flavor, but we sure didn't consider them spicy at all. DH thought there was too much oregano, but I used mexican instead of italian so that may have been why. I..." See more only did two onions and there wasn't enough batter for all of it. So if you are doing 4 you should double the stuff. I used egg beaters in the carton for this. My DH had me do some shrimp in this too and said it was a winner. This is a definite keeper, thanks Luna."
"I tried this because I had a craving for onion rings but didn't have any beer or soda water to make beer battered traditional style onion rings. Anyway, these are pretty good! Mind you I didn't follow..." See more this to a tee. I used cracker crumbs instead of bread crumbs, and omitted the pepper flakes, oregano and basil. They turned out light and crispy, with a little zing from the cayenne. Thanks Luna."
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