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.
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.
2 large white onions sliced into 1/4 inch slices and separated into rings
In a large container that you can cover sift together all purpose flour, baking powder, onion powder, garlic powder and salt
Place onion rings in the container then cover it. Shake container to coat onion rings evenly.
Remove coated onion rings on the container then set aside. Reserve the leftover flour.
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.
Place bread crumbs in a large plate then set aside.
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.
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.