Onion rings


Onion rings are a thing in Nevada where farmers grow lots of onions.


2 onion (large, peeled, cut into thick slices)
1 c flour
1 t baking powder (level)
1 pn cayenne pepper (or to taste)
1 pn salt (or to taste)
3⁄4 c milk
2 T cooking fat (melted butter or sunflower oil)
  cooking oil (vegetable oil for deep frying)


  1. Separate the onion slices into rings.
  2. Sift flour, baking powder, salt and pepper into a bowl.
  3. Add the milk and fat, whisk together until a smooth batter forms.
  4. Heat oil in a deep pan, about 3 inches.
  5. Dip the onion rings into the batter, a few at a time, and drop them in the hot oil. Deep fry until golden brown.
  6. Remove the golden onion rings from the oil and rest on paper towels to remove excess fat.
  7. Serve immediately.


Onion slices should be about 1/2 inch (1 cm) thick. Oil for frying should be at 300º F (150º C)

If frying many onion rings, heat the oven to 375º F (180-200º C) and place already fried onion rings in the oven, on a tray or cookie sheet, once the fat has been drained to keep them warm and crispy while the rest are cooking.

6 servings
Preparation time
Cooking time
Total time
30 minutes