Fried onion rings

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• Typhoo

  22 November 2009

  Typhoo commented on this recipe

  tried these last week, superb! Freeze well too.

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• Jim Bailie

  17 February 2010

  Jim Bailie rated this recipe

  

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• Dora

  01 May 2010

  Dora commented on this recipe

  Absolutely brilliant!!! I've made these with red onions too and they're lovely, a bit sweeter too!!! I did these in a frying pan with less oil than is reccommended and they still tasted lovely, and no wasted oil afterwards.

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• Justine

  20 November 2010

  Justine rated and commented on this recipe

  

  I fried them in a pan too (thankyou Dora). Batter is so light and tasty. Recipe made loads, might half it next time. Have been dipping them In 'May Berry's Christmas Chutney'. Yum!

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• Tonka

  05 February 2011

  Tonka commented on this recipe

  I added herbs to batter to make the taste more interesting - you could try chilli or red pepper, works great :)

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• Theresa

  18 February 2011

  Theresa rated this recipe

  

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• susieg

  07 March 2011

  susieg commented on this recipe

  Mine were soggy, what did i do wrong???

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• Cooking Star

  02 April 2011

  Cooking Star rated and commented on this recipe

  

  :~( did not enjoy x

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• philby1975

  18 June 2011

  philby1975 commented on this recipe

  Susieg - Mine also went soggy - wondering if the oil was hot enough. Did use quite a bit of oil (about inch in a saucepan). Will use small amount next time (pretty sure it was the heat).

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• sazzyd

  25 June 2011

  sazzyd rated and commented on this recipe

  

  I just made these for me & my boyfriend *belches* - I only used a 1/3 of the batter so far - we'll have more later & more tomorrow. I added loads of jerk seasoning to the batter though - the oil does need to be very hot - so I got loads of crunchy crispy rings - lovely. Thanks for the great reciepe! =o)

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• Crispy Bacon

  25 June 2011

  Crispy Bacon commented on this recipe

  Thin slice a good potato and fry in the same batter for tattie fritters. You can par boil the potatoes first if they are too crunchy.

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• Geordie

  27 June 2011

  Geordie rated and commented on this recipe

  

  We had these onion rings with a steak and they were fab, nice and light they went down a treat

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• mandisaginge

  12 July 2011

  mandisaginge rated and commented on this recipe

  

  really good, nice & crispy.

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• mandisaginge

  12 July 2011

  mandisaginge commented on this recipe

  quite a lot of batter left over so we battered mushrooms as well. they came out fab

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• Jules

  22 July 2011

  Jules rated and commented on this recipe

  

  Made these with the first red onion off our allotment - lovely! Based on previous comments, I halved the quantities and had plenty of batter. I also shallow fried them in some olive oil, which worked well. They could do with a little more seasoning, so I added some freshly ground pepper. Will def be making these again.

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• darrenhanson

  01 August 2011

  darrenhanson rated and commented on this recipe

  

  i had to double dip the rings but turned out ace!!

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• MH

  22 August 2011

  MH commented on this recipe

  Absolutely delicious. All the kids loved them and I will definitely be doing these again soon. Gonna be great at Halloween in some home made Hot Dogs with BBQ Sauce.

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• MH

  22 August 2011

  MH rated this recipe

  

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• Sallybee

  18 November 2011

  Sallybee rated and commented on this recipe

  

  Try adding some beer to the batter! Yumsicle!!

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• kenny8ba

  22 April 2012

  kenny8ba rated and commented on this recipe

  

  soggy and not sure why, followed recipe??

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Ingredients

• 2 large, spanish onions
• groundnut oil for deep frying

BATTER

• 100g plain flour
• 2 egg yolks
• 1 tbsp oil
• 150ml milk
• 1 egg white

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 mins

Ingredients

• 2 large, spanish onions
• groundnut oil for deep frying

BATTER

• 100g plain flour
• 2 egg yolks
• 1 tbsp oil
• 150ml milk
• 1 egg white

Per serving

400 kcalories, protein 7.6g, carbohydrate 30.1g, fat 28.5 g, saturated fat 5.7g, fibre 2.3g, salt 0.11 g

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