Wednesday, July 13, 2011

Onion Rings

Onion rings are one of my favorite things!

Here are some recipes from two of my favorite chefs.

Guy's Ragun' Cajun Onion Rings


  • 1 1/2 cups sour cream
  • 1 1/2 cups milk
  • 2 tablespoons hot pepper sauce (recommended: Crystal)
  • 2 large red onions, sliced into rings
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon white pepper
  • Salt
  • 2 cups self-rising flour
  • Vegetables oil, for frying


In a large bowl, whist together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

Tyler Florence's Tempera Battered Onion Rings


  • Oil, for frying
  • 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed
  • 1 1/2 cups rice flour, plus more, for dredging
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 egg yolk
  • 1 cup beer (use enough until you get pancake batter consistency)
  • 1/2 teaspoon salt, plus more for seasoning
  • Freshly ground black pepper


Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.
Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.
Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.


SouthernCouponer said...

Following you from blog hop. Great site! If you get a chance check out my blog :)

Catherine said...

Dear Gina, A classic!! I just love onion rings. They go great with almost any meal. The trouble is making enough!! Have a great evening my friend. Blessings, Catherine xo

Gina Alfani said...

Hey southerncouponer . . . following you back . . . thanks for visiting and commenting!

You are so right Catherine . . . you can never make enough onion rings! You have a great evening as well :)

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