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Old Fashioned Onion Rings

Old Fashioned Onion Rings

  • Prep

    15 m
  • Cook

    3 m
  • Ready In

    18 m
JeanieMomof3

JeanieMomof3

This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 68.3g
  • 22%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
  2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
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Reviews

christina b
1584

christina b

12/27/2008

Absolutely perfect, my husband fell in love with me all over again!! **UPDATE** I made these last night using Panko bread crumbs (which I pulsed in the food processor to make the crumbs super tiny), will never make any other way...not at all greasy with a fabulous crunch! FOR NO MESS - I put the flour mix into a big resealable bag, throw all my onion slices in and shake really well until they're all coated. Then take the onions out, add the milk/egg to the bag and stir well. Add the onions a handful at a time, seal bag and mush the bag until all slices are coated, take out with tongs and put on wire rack over foil or wax paper...then put my Panko breadcrumbs into a big tupperware bowl, add the onions a handful at a time (with tongs), put the lid on and shake shake shake. Put the onions from the bowl directly into the hot oil with clean tongs, woo-hoo no mess!!!

Fit Mom of 2
860

Fit Mom of 2

11/10/2006

I chose to bake these instead of frying. I did drizzle a bit of olive oil onto the dish so they would get crispy and they turned out wonderful! I also added some tyme, basil and rosemary into the breadcrumbs. Not greasy and a lot of flavor! I also sprinkled with some parmesan/romano cheese hot out of the oven! Yum! Thanks for the recipe...will be making again!

AUSSIEMUM1
459

AUSSIEMUM1

10/19/2006

Delicious! Crispy on the outside and tender inside. I used brown onions. I floured them with an extra seasoning of garlic powder, paprika, battered them and then placed them in a shallow container with lots of crumbs. To save time I just placed the lid on the container and shook vigorously. It coated them in crumbs very well, alot better than using your fingers as all the places the breadcrumbs fall off because of your fingers weren't a problem. I mean I just don't have the time to coat one by one and this method worked great. I put them in the fridge ready for dinner and still have lots left uncooked which I will fry up tomorrow night.

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