Onion Rings

Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Onion rings are just that little bit more special than french fries.


  • 2 large onions, oil for frying


Wet Ingredients

  • 125 ml (4 fl oz/½ cup) milk, 1 egg


Dry Ingredients

  • 70 g ( oz) plain (all-purpose) flour
  • 2 tablespoons cornflour (cornstarch)
  • 3 pinches baking powder, 3 pinches sugar
  • 1 pinch salt, 1 pinch paprika


The Batter

In a deep-fryer or large saucepan, heat some oil until it reaches 180°C (350°F). Make the batter by mixing the wet and dry ingredients together separately. Whisk the two mixtures together until smooth.

The Onions

Peel and cut the onions into slices 1–2 cm (½–¾ inch) thick and separate the slices into rings.


Dip the onion rings into the batter, allowing the excess to drain off, and fry for about 3 minutes until golden brown, turning them over halfway through. Start frying by testing the oil with a small ring of onion. If it cooks too slowly or too quickly, adjust the oil temperature. Make sure you allow the oil to heat back up for a few minutes between batches.


Drain the onion rings on some paper towels. Keep them in an oven preheated to 100°C (200°F/Gas ½) if not serving immediately. Season with salt.