How To Make Onion Rings
The precise origin of onion rings is unknown. The idea of deep frying has been traced back to the Roman empire, while tempura dates back to 16th century Portuguese cooks. In response to the Catholic custom of abstaining from meat on Fridays and the Lenten season, they would batter and fry shrimp.
While the origin of onion rings is unknown, they began appearing in cookbooks in the early 1900's. Their popularity took off when A&W added onion rings to their menu in the 1960's.
Today, onion rings can be found in Australia, Canada, United Kingdom, United States, Ireland, and Asia.
Beer Battered Onion Rings
Slice onions into rings about a half inch wide.
Onion Ring Batter
Using a medium mesh strainer, sift the flour, baking powder, salt,
and cayenne pepper in a medium mixing bowl. Whisk to thoroughly mix all
the ingredients. Add the beer and whisk into a smooth batter.
How To Make Onion Rings That Are Crispy Crunchy And Irresistible
- Yield: 2 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- 1/2 red onion
- 1/2 white onion
- 1-1/2 cups pastry flour, plus extra
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 12 ounces beer, any lager will do
- Preheat deep fryer to 365° F.
- Slice onions into rings about a half inch wide. Add a couple of tablespoons of flour to another medium mixing bowl and add the onion rings to the bowl. Toss to lightly coat the onion in flour. Set aside.
- Using a medium mesh strainer, sift the flour, baking powder, salt, and cayenne pepper in a medium mixing bowl. Whisk to thoroughly mix all the ingredients.
- Add the beer and whisk into a smooth batter.
- Remove any excess flour from the onion rings by picking them up and shaking and tapping the individual rings. (Tip: One of the easiest ways to knock off the excess flour is to add
the onion rings to the deep fry basket and give it a good shake.
Obviously, do it over the sink.) Add the rings to the batter, a few at a time, and completely submerge.
- Lower the deep fry basket into the oil, and working quickly, add one ring at a time to the hot oil. Add the rings slowly so that the batter sets as it submerges in the oil. This will prevent the rings from sticking to the bottom of the fry basket.
- Onion rings are done when the batter is crisp and golden brown. remove rings to a paper towel lined bowl and season lightly with salt.
- Repeat until all of the rings are done.
- Hold rings in a warm place until ready to serve.
- If you don't have a deep fryer you can use a heavy bottom pot and a candy/deep fry thermometer, on the stove-top. Just remember to keep a close eye on the thermometer. This method works best on a gas range because the flame is instantly adjustable.
- When you make onion rings, coating the onion rings in flour before you dip them in the batter helps the batter cling to the onion ring.
- When choosing onions to make onion rings any sweet onion
will do. Good choices include white onions, sweet onions, Vidalia
onions, red onions, walla walla, and Texas 1015. While you are probably
familiar with the other onions the Texas 1015 was developed at Texas
- A horticulturist named Leonard Pike discovered that the
chemical, pyruvate, is responsible for the tearing effect of onions. He
used a grano onion, imported from Spain, to develop the Texas 1015. If
you come across these, choose onions that are between 3 and 4 inches in
diameter for the best flavor.