Amy's Best Ever Onion Rings

4 Reviews

Prep: 5 min
Cook: 5 min
Ready In: 10 min

“ATTION ONION LOVERS this is absolutely the easiest and best onion ring recipe you will ever find. They are simple to make but the most mouth watering onions you will ever eat. You will want to make them with every dinner and they are wonderful as a snack.” - by AMYOHMS

Ingredients

2 cups oil for frying, or as needed
1 large red onion, sliced and separated into rings
1/4 cup seasoned salt
1 1/2 cups all-purpose flour
salt to taste

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Metric US

Original recipe yields 4 servings

Directions

Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C).
Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.

Nutrition

Amount Per Serving (4 total)

Calories
297 cal
15%

Fat
11.8 g
18%

Carbs
42.3 g
14%

Based on a 2,000 calorie diet

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Reviews (4)

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Jenelle D

Nov. 3, 2005

"I tried this recipe as I was looking for something quick and easy and quickly found that not having a binding agent meant batterless rings. I ended up having to take the rings out of the flour mixtur..." See moree, dip them into a mixture I made of egg whites and milk and then put them back into the flour mixture in order to get the batter to stick. Once I did that and fried them, they came out okay."

SherryAmour

Jan. 6, 2007

"Using 2 beaten eggs with 1 Tlb. of milk beaten in as batter for the onion ring will help keep the flour on while frying. Dip well in egg mixture, place in lg. ziplock bag. Using *rice flour* will make..." See more anything you fry "crispier!" Frying with veg. oil is healthier too!"

Doop

Apr. 28, 2011

"I think some people misunderstand what these are supposed to be like when they finish. They are not the battered or breaded type one commonly finds in restaurants. These are a much more delicate dish ..." See morethat was very popular in the Midwest in the '50s and '60s."

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