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 3/8″ 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
{ 19 comments… read them below or add one }
they do look sooo crispy! I’m saving this recipe! Thanks!
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.:)
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.
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!
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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.
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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.
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