American Graffiti: Batter Fried Onion Rings


I love onion rings, but too often the restaurant variety are lukewarm.

Fried food, in my opinion, is best served piping hot - something you can do when you're running the kitchen. The onion rings will tend to cool off fast, so have everything else on the table, or at least ready for the table before you throw the rings in the hot oil. They only take a few minutes to cook once they hit the bubbling oil.


  • 1/2 C Dark Beer
  • 1/2 C Club Soda
  • 1 T Salt
  • 1/4 t Mustard Powder
  • 1/2 t Garlic Powder
  • 1/2 t Cayenne Pepper
  • 1 T Oil
  • 1 large bottle frying oil (I used corn oil).
  • 1 Egg White
  • 2 C Milk
  • 1 C Wondra Flour (Instant dissolving flour)
  • 1 - 2 large Onions - I like sweet Vidalia onions
  • 1 Large Bottle (4 - 5 C) Frying Oil - I used corn oil. (Note: you're making the french fries you can use the same oil. Do the first cooking of the fries in the oil, then the onion rings, then the second cooking of the fries).

Special Equipment

  • Frying Thermometer
  • French Fry Press (Optional)


Into the food processor or blender pour in 1/2 C Club Soda.
Now pour in 1/2 C Dark Beer.
Add 1/4 t Mustard Powder.
Now, add 1/2 T Garlic Powder.
Toss in 1 T Salt
Almost done. Put in 1/2 t Cayenne Pepper.
Finally, add 1 T of Olive Oil.
Blend in the food processor.
Dump in 1 C Wondra powder.
Process the flour with the other ingredients to make the batter.
Peel and slice a large onion - I used sweet Vidalia onion. You've made enough batter to easily handle 2 large onions.
Punch the rings out of the Onion slices. Be careful not to break the rings. Put them in a bowl and then pour milk over them to nearly cover.
Let the Onions soak for twenty minutes.
Separate an Egg and pour the egg white into a bowl. We won't be using the yolk in this recipe.
Whisk the egg white.
Pour the batter from the food processor into the Egg White, and gently blend it in.
Here is our finished batter.
Drain out the milk from the onions.
Dunk the onion rings into to the batter. Be careful not to break the rings.
Bring the oil to 320 degrees or hotter. Working a few rings at a time, add them to the oil. If you're serving these with burgers, make sure the everything else is ready first.Stir them so that they don't stick together. Let them cook until they turn golden brown. Then drain them on a plate lined with paper towels, but only long enough to blot up the excess oil.
Serve the onion rings hot! Oh my gosh, these were so good.

Reader's Comments:

riddleyw2 says:

'These were great '

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