Wayne Gisslen

Onion Rings

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Preparation info
  • Portions:

    10

    Portion Size: 3 oz 90 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Combine the egg yolks and club soda in a bowl.
  2. Sift together the flour, baking powder, and salt.
  3. Add the dry ingredients to the liquid and mix to make a smooth batter.
  4. Whip the egg whites to soft peaks.
  5. Fold into the batter.
  6. Peel the onions and cut crosswise into ¼‐in. (0.5‐cm) slices. Separate into rings (save unusable p

Per serving: Calories, 150; Protein, 3 g; Fat, 7 g (40% cal.); Cholesterol, 20 mg; Carbohydrates, 21 g; Fiber, 2 g; Sodium, 85 mg.