Onion Rings

Onion Rings

Onion rings is a type of snack where large white onions are sliced to form into rings, dipped in a batter and/or bread crumbs then deep fried, usually accompanied with a dipping sauce like ketchup, barbecue sauce and or mayonnaise. Most of us usually see this in pubs, bars and fast food chains as an alternative to French Fries but do you know where it originated?

Onion rings originated from the Ancient Roman fritters and the 16th century tempura where different ingredients are breaded and deep fried in oil. The first accounts where a similar recipe appeared was in 1902 in Mrs. Rorer’s New Cook Book where onions rings were deep fried but they were never dredged. Then in 1906 the dredged version appeared on The Boston Cooking School Cook Book. From there it never became popular until in the 1960’s when the restaurant A&W popularized it by adding it to their menu, since then other fast food chains followed and offered this as well.

I really haven’t tried this dish up until Carl’s Jr started to operate in the Philippines somewhere around mid to late 90’s, where it was offered as an alternative to the usual French Fries and since then I only have it in fast food chains as well as pubs. Today we will be making a homemade version but instead of the usual dredge method we will be dredging it twice first in batter then in bread crumbs to give it a thick breading and crispy outer shell.

Here we go!

Onion Rings
Prep time
Cook time
Total time
  • 2 large white onions sliced into ¼ inch slices and separated into rings
  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 2 tsp salt
  • 2 eggs, lightly beaten
  • 2 cups full cream milk
  • 2½ cups panko breadcrumbs
  • salt, to serve
  • ketchup, to serve
  • oil, for deep frying
  1. Prepare a deep fryer, heat oil to 185C.
  2. In a large container that you can cover sift together all purpose flour, baking powder, onion powder, garlic powder and salt
  3. Place onion rings in the container then cover it. Shake container to coat onion rings evenly.
  4. Remove coated onion rings on the container then set aside. Reserve the leftover flour.
  5. In a big bowl beat eggs and milk together, add the remaining flour mixture and whisk to make a creamy batter, if you find it too thick add more milk a tablespoon at a time until a thick batter consistency is achieved.
  6. Place bread crumbs in a large plate then set aside.
  7. Dip onion rings into the batter, then roll into the bread crumbs and once coated evenly place into the hot oil. Do with the remaining onions rings but do it in small batches.
  8. Deep fry onion rings for around 90 seconds each or until golden brown, remove from fryer then place in a paper towel lined plate to remove excess oil. Serve with ketchup.


Onion Rings Wide


7 Responses

  1. Kristy says:

    I love onion rings! Even more than French fries! So good. Had no idea they originated in the 16th century! Crazy!

  2. Wow! Your onion rings look so perfectly crispy and delicious!

  3. Tessa says:

    Onion rings are my favorite! Your recipe looks fantastic!

  4. mjskit says:

    That’s a plate of mouthwatering onion rings!!!

  5. My favourite snack of all time!!! This is looking so delish!!!

  1. August 21, 2015

    […] amazing, crispy and tasty creation comes from the good folks over at Angsarap, who take that classic treat and added some new kick along the way. This is definitely something […]

  2. November 18, 2015

    […] coated onions commonly served as an appetizer, side dish or as a garnish. A distant relative to the onion rings but instead of a thick batter and round shapes this thinly sliced onions are lightly coated with […]

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