Something like a million years ago, there was a Take Out across the road from my grandparents house. It was your traditional kind of place where you could get chicken and chips, hamburgers, fries dressing and gravy, onion rings and all the other greasy goodness you can imagine. This was the 80s when living was easy and greasy food was welcomed. Oh, the things that are well missed in 2016.
I remember loving onion rings the most, even more than french fries. Lately, I had them on my mind and this was the result. Not bad for an amateur onion ring maker. Result was pretty darn tasty. That being said, bring me back to the 80s sat on the step of the take out in the dusty parking lot and I bet they taste a lot better. Sometimes it's the memory, sometimes it's the food. Either way, these brought me back.
If you don't happen to have a take out on your doorstep you can get those crispy spiced onion rings at home in no time at all.
Where we live now, the only place I know that does onion rings is Burger King. Yes, I know. I won't comment any further on that topic. But you probably already know what I am going to say. My son loves them. Yes, he really does. So every now and again we go there and he gets his fix of onion rings. I may have one as well.
With onion rings on my mind lately and the lack of a "good" onion ring source, we made some. We really being me! Guess what? Better than Burger King..ha! The result was pretty good since I haven't made onion rings in, oh about too many years to count. They are not hard as long as you follow a few simple rules.
First of all, don't cut your onions too thick. The likely result will be hard onions on the inside that you have to chew through. Not nice. Only batter your onions just before you are ready to put them into the oil. Dip one at a time in the batter and coat completely. If there is excess batter on the onion ring, gently tap it off before cooking. Immediately put them into the oil once they are battered. You will notice that it sizzles straight away. Make sure the oil is not too hot to burn the onion rings. So, test one or two before you get into cooking your big batch. If you notice the batter is browning before the onions are cooking through on the inside, you will need to reduce the heat in your pan. They should be golden brown and crispy with a crunch! If they are undercooked they will be soggy and nobody wants soggy onion rings. They will need to be cooked in batches as it is best not to overlap them in the pan. For this amount, it took about 4-5 batches to have them all cooked. Remember, each batch only takes about 3-4 minutes to cook. So, it isn't as time consuming as you many think.
If you get cravings for this kind of stuff from time to time, dive in and make a batch. Leave Burger King where it's at.
Beer Battered Onion Rings
Serves 4 / Prep time: 20 minutes / Cook time: 15 minutes
2 Large onions, cut into 1/2 inch rings
2 Cups/250 grams flour
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon paprika
1/2 Teaspoon dried oregano
1 Teaspoon salt
1/2 Teaspoon black pepper
1 Egg, beaten
1 Can beer
Vegetable oil for frying
In a large shallow bowl, sift together the flour, garlic powder, onion powder, paprika, oregano, salt and black pepper. Add the beaten egg and incorporate. Gradually pour in the beer until you have the desired consistency. Stir until you have a smooth batter.
Heat oil in a large heavy bottomed pan. Make sure the oil is at least a couple of inches deep in the pan so the onion rings are immersed in the oil. When the oil is hot, dip each onion in the batter and coat evenly. Place in the hot oil. Cook each side for a couple of minutes then turn over and continue cooking. Remove from pan and let drain on paper towels. Repeat for remaining onion rings.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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