While the recipe for onion rings first appeared in Mrs. Rorer’s New Cook Book in 1902, they were unbattered. However, when The Boston Cooking-School Cook Book came out four years later, its recipe called for the onion rings to be dipped in batter before frying. It is this later version that is most enjoyed today. A variation in Nebraska uses buttermilk and cornmeal in the recipe. The popularity of onion rings boomed in the years following World War II and coincided with the rise of fast food chains. These crispy, sweet rings fried in a light batter make a delicious snack or side. They also taste great baked.
Recipe Servings: 4
- Separate onion slices into rings.
- Sift flour, baking powder, salt and paprika into bowl.
- Heat oil to 375°F in a large skillet. Line a large baking sheet with paper towel.
- Pour buttermilk into a flat dish.
- Dip onion rings in buttermilk, then flour, and shake off excess. Repeat for all rings.
- Carefully lower each ring into oil, turning to brown evenly with tongs for about 1 minute per side.
- Drain on paper towels and serve warm.
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