Hoppin’ John’s Crunchy Onion Rings

Preparation info

  • Makes at least


    rings (however many that serves is your call)
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

John Martin Taylor (aka Hoppin’ John), Lowcountry aficionado and frymaster, chooses this way to fry onions—so I do. The recipe, adapted from The Fearless Frying Cookbook, begins with this comment: “If you dip onion rings in milk and flour, they’ll fry to a golden brown with a crispy coating, but I prefer this thick beer batter. Not only does it remind me of the onion rings from the drive-ins of my youth, it also covers the sweet onion flesh so it doesn’t cook too much.”

Unless you have a spectacular ventilation system, this is an outside job—preferably outside with an electric outlet. I would rather use a thermostat-controlled wok, skillet, or deep-fryer than the camp stove and thermometer that the more adept Taylor enjoys. He serves the onion rings at summer parties with heavy cloth napkins and beer, “though it seems no one will drink the stuff anymore. They’ve got to have wine these days.”