Onion Rings
Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom, Australia, and other places. The rings are made from slices of onion, coated with batter, breadcrumbs, flour, or other cooking substance and deep-fried until golden-brown and served as an appetizer.
- Prep
- 18 min
- Cook
- 42 min
- Total
- 1 hr
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Separate the sliced onions into rings.
Procedure
Combine milk, eggs and salt to taste in mixing bowl.
Procedure
Soak onion rings in mixture 30 minutes.
Procedure
Place pancake mix in shallow bowl.
Procedure
Remove onion rings from milk mixture then dip in pancake mix.
Procedure
Deep-fry rings in 375°F (190°C) oil until golden brown.
Procedure
Remove from the oil, and place on paper towels.
Procedure
To create an onion loaf, continue with the following steps: Pack fried onion rings loosely, without pressing, into 8 x 4-inch loaf pan. Bake in a 400°F (200°C) oven for 10-15 minutes. Turn onto serving plate and garnish with parsley.
Photo: Jonathunder · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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