This is not an exagerration. I promise. I was thrilled with the results. I ate so many I swear I could hear my blood thickening in my veins and I loved the sound. Not only were these onion rings delicious, they were really simple to make. I’ll confess that I used to think it was way too much bother and would eat them at a restaurant or (blush) from the freezer section at the grocery store.
Don’t they look crunchy and golden? I wish I was a better photographer because these were beautiful in their goodness. The recipe for the batter is below and here’s what it looked like.
I shouldn’t use a metal bowl and try to take photos at night but you get the idea. It’s just all purpose flour, instant mashed potatoes, salt, cayenne pepper and beer and panko bread crumbs for coating.
Once you make the batter, let it sit on the counter top for about 10-15 minutes to thicken up. Heat your oil to 180C. Dip the rings into the batter and into the panko crumbs and then into the oil. If you toss them in together, the rings will stick, so if you want gorgeous individual rings, single layer them in the oil. Turn them over when the bottoms get golden and then drain on paper towels, add salt to taste and serve.
Okay, I’ll admit, it is messy once you get to the dipping and breading bit but once you eat the first one you’ll think the mess is 100% worthwhile. I certainly do. The only downside was hearing my husband say, “Maureen, there was a beer in the fridge, have you seen it?” Uhh.. yeah, sort of, I’m eating it.
I ate that one. Didn’t taste his beer anywhere but it certainly makes delicious onion rings! These are definitely not something you’d want to eat every day as they’re deep fried and probably very unhealthy but I found them to be a wonderful treat.
- 2 large onions cut into ⅜" rings
- ½ cup flour
- ¼ cup cornstarch (cornflour)
- 2 tbs mashed potato flakes
- big pinch cayenne pepper
- 1 tsp salt
- 1 cup beer
- panko crumbs
- large pan of cooking oil (more wide than deep)
- Heat oil to 180°C
- Mix the dry ingredients in a bowl
- Add beer and whisk together - it will fizz but it will go right back down
- Let stand for 15 minutes
- Dip the onion rings in the batter
- Roll in panko crumbs
- Fry in single layer til golden brown - best if not overcooked
Nelly Rodriguez says
they do look sooo crispy! I’m saving this recipe! Thanks!
An Alaskan Cooks | Alaska Food and Wine says
Your photos are great and your description of the onion rings is very enticing, but I cannot seem to find a link for the actual recipe. Will you post it for us, please?
I want some! I love onion rings, always sub them for fries when I can. And beer battered! Yes, oh yes! Sorry, my inner Homer came out.:)
An Alaskan Cooks | Alaska Food and Wine says
Thanks so much for re-posting the recipe portion of the post! When it was missing, I felt like you were just teasing us … 😉
I am always looking for a perfectly crisp onion ring, and these look to fit the bill. Can’t wait to try them! They look awesome!
I love onion rings, but made them only a few times – hate the fuss and mess. But If you promise these are worth it, I’ll take your word and offer my kids an indulgence:)
Now, all I need is a beer, as we are wine drinkers!
Hi Lana, they are messy, I’ll admit it but after I ate them I didn’t mind. 🙂
Michael Toa says
Hi Maureen. How are you? I love, love onion rings and these look so good, I believe you they’re the best in the world! They’re unhealthy, but I like moderation too 🙂
Thank you for visiting my blog. I hope you are enjoying your Sunday.
These look wonderful. I LOVE onion rings so I can’t wait to make em!! Rick was so happy about your comment on the blog…he left you a reply!
Thank you for being fabulous!
Congratulations! You have been awarded “Stylish blogger award”. Check it out here: http://mimicooks.com/2011/05/award.html
They look all perfect and crispy, am drooling here!
YUM…I never heard of using potatoe flakes in onion rings but it makes good sense…can’t wait to try these and pinned them to share. As always love visiting your site!
Wow!! This loooks delicious!!!!!! Yummm!!
I have never tried onion rings before, so I am going to definitely try this one.
If you like onion rings, you’ll love these!
I love them. I am going to make some today and surprise hubby.
I don’t have panko crumbs , so I am going to make some from saltine crackers. I use them to make vegie cutlets too.
I am excited.
No one said math was going to be involved. Here in the USA we use Fahrenheit.
Recipe looks fine but converting the oil temp will stop me in my tracks. 🙂
There are converters all over the net. I have to use them when I cook from American recipes all the time. 180C = 350F
hi maureen! i don’t eat onion rings, but when i saw this site, i got interested in cooking it for the holiday. by the way, what are mashed potato flakes for? are there any alternatives for it? with the beer, does it have any preference for it, like the type of beer? thank you in advance! i can’t wait to cook it. 🙂
I wrote privately but I’ll post here as well. The potato flakes give the batter some body for the panko crumbs to stick to.
looks soo delicious….
thanx for the receipe ..
i’ll definately try this today..
Let me know how it goes? I love these!
Mary Frances says
I LOVE onion rings! Maureen – these sound insane!! I must try them but do you really need the potato flakes?
Maureen | Orgasmic Chef says
I made these yesterday and I think they need the flakes. It plumps up the batter and makes it stick to the onions and then the panko crumbs stick to the batter. They were as good as I remembered. 🙂 I don’t make them often or I’d be as wide as the side of a barn.
Mary Frances says
ok – so that’s like instant potato stuff – I will go find.
A couple of other tips: (If you want to make these ahead and freeze them)
Cut the onions a day in advance and refrigerate uncovered to dehydrate slightly.
Coat as normal, (tip two) I use Chop Stick (one wet, one dry), I use an Ice Cream container (round and deep) to shake the coating on) and then hang them across a deep lasagna pan (again on chop sticks) to allow them to dry for about a half an hour before freezing).
Freeze them on the chop sticks (keep them from touching, although that is not critical), and when frozen place them into a plastic bin with a lid (to keep them safe from damage). They can be added to hot oil, but they will bubble a bit more than normal. Club Soda works too (if you don’t wish to use beer).
I love the beer AND I love all your suggestions! Fantastic. Thanks so much for coming by and sharing.
I am going to make your rings wish me luck i saw your rings and though this would be good. I have made oinions rings before but not like this thank you
Hi Helen, I hope you like the onion rings. We make them often (too often if you check my waistline)
The complaint about a temperature reference in Centigrade rather that Fahrenheit is another example of why we in the USA have a universal reputation for arrogance. ” We visited Thailand and they don’t even speak English !
LOL as an American living in Australia, I learned centigrade pretty quick or starved. 🙂