Batter-Fried Onion Rings

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 large onions
  • 1 cup sifted all-purpose flour
  • ½ teaspoon salt
  • ½ cup undiluted evaporated milk
  • 6 tablespoons water
  • 2 tablespoons peanut or vegetable oil
  • 1 egg white, stiffly beaten
  • Fat for deep frying


  1. Peel the onions and cut them into one-quarter-inch slices. Separate the slices into rings.

  2. Combine the flour, salt, evaporated milk, water and oil in a mixing bowl. Blend lightly but thoroughly. Fold in the egg white.

  3. Heat the fat to 375°F. on a frying thermometer. Dip the onion rings into the batter. Fry them, a few at a time, turning once, for about one minute, until they are golden brown. Drain on paper towels and keep hot until all are finished.

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