How to Make Homemade Fried Onion Rings
Crispy and so Very Tempting
Making Restaurant-Style Onion Rings at Home
Onion rings are a restaurant favorite but they can be easily made from home and they don't take much time to make.
All you need are onions, something to fry them in, and a good recipe for batter that puffs up wonderfully as it cooks and turns into a delightfully crispy coating.
But to some, puff batter seems a bit of mystery, a wonderful coating made by chefs and only found in restaurants--because after all, something that tastes so delicious must be difficult to make, right?
Not at all. Surprisingly, batter can be made from a few simple ingredients that most people have in their home pantry. It is very easy to make and can be mixed up in seconds.
While it takes just minutes to make onion rings and puff batter at home, it is important to follow the cooking tips in this article for the best results and it's equally important to pay close attention to the safety precautions when working with hot oil in the home kitchen.
Ready to get started?
Fried Golden Brown and Ready for Eating
Have You Tried Making Homemade Onion Rings?
A Snack or a Real Serving?
Most people would agree that while they enjoy eating a plate of onion rings when dining out, there are never enough of them. I worked as a cook in a family restaurant and we were told to put about 8-10 onion rings on each plate. This is more like a side-dish and not what many would consider to be a real serving.
Why Make Your Own Onion Rings?
- You don't have to go out.
- You don't have to spend any money.
- If you are short on groceries, this is one menu item that takes few ingredients to make.
- You can make a bigger serving of onion rings than you would get in a restaurant.
Lighter or Darker
Step 1: Preheating Your Oil
Onion rings can be made using a deep pot or a deep-fat fryer. • If using a pot on the stove, heat your oil on medium heat (dial should be around 6-8) NOT HIGH HEAT. • If using a deep-fat fryer, follow the instructions regarding temperature.
Type of Oil
I've found it's best to use a liquid oil, over using a hydrogenated fat. Why? Shortening or lard adds to greasiness, which you don't want; whereas a liquid oil adds to the wonderful crispy texture. Shortening or lard work fine when cooking French fries but not as well when cooking onions rings coated with batter.
Step 2: Making the Batter
While your oil is heating, combine ingredients for your batter.
Mixing IngredientsClick thumbnail to view full-size
A few simple ingredients are needed to make puff batter
Combine dry ingredients in a bowl:
- 1/2 cup white flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- shake paprika
- shake seasoned salt, (optional)
Whisk to mix.
- scant 1/2 cup water
Whisk until smooth.
Note: You really don't have to measure, after you've made this batter a time or two. I find making a slightly thicker batter, creates more "puff" to your onions rings.
A Word About My Puff Batter Recipe
Vegetables can be surprisingly good dipped in batter and deep fried. Why not try some zucchini, mushrooms, or red or green peppers? Then serve them with a tasty, creamy sauce.
Step 3: Slicing Your Onions
Slice medium onions 1/8-1/4" inch thick and gently pull apart the rings. Slightly thicker onions have less of a tendency to break. Take care that rings don't snap when separating them.
Step 4: Coating Sliced Onions With Batter
Add sliced onions to batter mixture and stir gently with a spoon. This is much faster than individually dipping each ring into the batter mixture. Make sure all onion rings are coated with batter before slipping each one into hot oil.
Onion Rings in Puff Batter
Oil Temperature and a Tester Onion Ring
To test your oil, drop in one coated onion ring and watch to see if it just sits or if it fries. What you are looking for is an onion ring that turns golden. If oil is too hot, your onion ring will cook too quickly and turn a dark brown. If necessary, adjust oil temperature. When the oil temperature is just right and your "tester" onion ring has cooked the way it should, you are ready to proceed.
Step 5: Cooking Onion Rings
When fat is ready, gently drop in onion rings into pot one-by-one or place in fryer basket and lower into fryer. Use caution when lowering in rings, so as to avoid being splashed by hot fat.
You want your fried onion rings to puff up and turn golden brown, not overcook. If they overcook, they will taste bitter.
Frying Onion Rings
for perfect results
When Using a Pot...
- Make sure your onion rings are separated as they cook in the oil so they don't stick together.
- Turn them over so they cook evenly on both sides.
- Put a metal strainer over a bowl and place it nearby.
- Use a slotted spoon to lift the onion rings out of the oil. Place rings in strainer to drain.
Ready for Lifting Out
Important Safety Precautions When Using a Pot
If you are using a large, deep pot instead of a deep fryer, follow the safety tips below.
- Make sure that you do not overfill your pot. When oil becomes heated and when it is frying something, it will bubble up and could boil over onto the stove and onto the hot element, and catch on fire. A pot that is half full of oil contains too much oil for safe deep-frying.
- Place pot at back of stove.
- Watch closely to avoid overheating and risk of fire. As mentioned, you do not need high temperatures.
- Do not leave unattended for any reason.
- Keep a lid close by, in case of fire, for quick and safe extinguishing.
- Remove pot from element when you are finished frying to prevent wrong element being turned on accidentally and causing a possible fire.
- Put pot in a safe spot, taking care to protect any surface and well out of the way of any kitchen traffic.
Should You Use a Deep Fryer to Cook Onion Rings?
Using a deep fryer is a safe method for frying foods, which allows for:
- Easy temperature control, which prevents fat from catching on fire.
- You don't have to "chase" onions rings around in hot fat with a slotted spoon to lift them out. When you use a deep fryer, you cook right in the basket.
- You lift all your onions rings out at once in the basket.
- Fat drains into fryer. Deep-fat fryers are designed so that the basket sits up on a ledge and out of the fat, so that everything drains and stays in the fryer.
- No hot element near to the fat. A fryer offers a safe cooking scenario, when used as recommended.
- Do not leave unattended. As you would do with a pot, so too, with a deep-fat fryer. Any time you cook with hot oil, never, never, step out of the kitchen for any reason.
Safety Precautions if Using a Deep-Fat Fryer
Place well back from the counter edge and make sure the unit can't be bumped, the cord can't be snagged in clothing, or the unit or cord pulled by young children.
A Fast Cooking Method
Once you are set up to go, deep-fat frying is a fast cooking method that eliminates having to turn on the oven and having to wait while it heats. In most cases deep-fat frying is faster than pan frying.
Fryer or Fire?
It is important to remember that oil, if overheated, can catch on fire. Never leave oil unattended and always take appropriate steps to ensure safety when cooking with fat. If using a pot, make sure no fat drips onto heated stove element or near to element.
How do You Make Onion Rings?
© 2009 Athlyn Green