Crispy, Crunchy Onion Rings


I don’t deep-fry things very often.  This is partly because if I did I’d likely be very fat but mostly because vats of hot oil scare me.  Quite a lot.

When I was a kid, everyone on our street had a deep fat fryer but now I can’t think of a house I know that does.  No bad thing, I know, but I did used to love my mum’s home-made chips.  Especially on a Friday with fish in breadcrumbs.  Ooooh, and those chubby marrowfat peas.  Wonder if I could persuade my Mum to make that for me next time I visit…  And serve it with a cup of tea…

Anyhoo, my original point was hot oil is scary but these onion rings are wonderful.  Try them.  But do take care!

Onion Rings

Onions, sliced into rings

1 bowl plain flour

1 bowl of half buttermilk, half milk

1 bowl of 2 parts plain flour, 1 part cornflour, 1 part pinwheel oatmeal with a teaspoon of baking powder and seasoning added.

Ground nut oil

  • If you don’t want really oniony onion rings, soak the rings of onion in water for an hour in the fridge.  Pat dry.
  • Pour the oil into a large pan and place on a medium-high  heat until approx, 160 oC (when a bit of bread sizzles when dropped in).
  • Coat the onion in flour then the buttermilk mixture then the seasoned flour mix and drop into the oil.  Do NOT crowd the pan!!  Cook for a few minutes until golden.
  • Place cooked rings in a warm oven while you make the rest.
  • Eat a.s.a.p.

P.S. Off to Amsterdam for a long weekend.  Back with pics next week.

P.P.S. My apologies for being so crap at replying to comments these past few months.  Life’s a bit crazy at the moment.  Appreciate hearing from you all though.  Always makes me smile.  🙂


11 thoughts on “Crispy, Crunchy Onion Rings

  1. I love your tip for soaking the onion rings, although I love onions I don’t want to still taste them 3 hours after eating them. The addition of oatmeal is genius.

    Home-made chips, fish in breadcrumbs and marrowfat peas all washed down with a cup of tea. Wish it was Friday……

  2. I had a deep fryer when I lived with an ex-boyfriend. It was used the sum total of once during the three years we lived together.

    These look good and do-able.

    P.S. It’s hard to keep up, isn’t it? Know just how you feel. X

  3. I know what you mean about being scared of all that hot fat. My problem is that I don’t know what to do with the oil once it’s cooled ….

    enjoy Amsterdam


  4. That is EXACTLY what we had for Friday tea for years (in Kirkcaldy)! Except it was my dad’s chips. Delicious! (But sadly not very healthy…)

  5. Real potato chips made by mother – food of the gods! If you use a le creuset type casserole to deep fry it does contain the oil even when it bubbles up but don’t make the oil too deep.

  6. WANT! They look amazing. Love the little bits of oatmeal – that must have made for an exceptional crunch. I also have the fear of large quantities of hot oil. It’s a bit of a nightmare unless you have a deep fat fryer with a temperature gauge on it. When my boyfriend does chips I get so anxious I question whether it’s worth it! Anyway, fab onion rings. I do take the plunge every now and again so I will give them a go.

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