Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Healthy Swaps

Onion Rings Are Vegetable Donuts

Vote up!
Share on Facebook Share on Twitter Email this article

The origins of the onion ring are unknown. In the early 1930's, a recipe for deep-fried onion rings appeared in a Crisco ad in the New York Times Magazine. It's A&W that's credited with popularizing onion rings in fast-food restaurants. As it turned out, Americans couldn't get enough of these crunchy indulgences. The popularity of onion rings continues to the day.

Onion Rings Are Vegetable Donuts

  • Yield: 6 Servings
  • Prep Time: 15 min
  • Cooking Time: 3 min


  • 1 cup all-purpose flour
  • 1 Tbs. sea salt and freshly ground black pepper for batter
  • 1 Tbs. extra-virgin olive oil
  • 1 cup lager beer
  • 2 large egg whites
  • vegetable oil for frying
  • 1 pound white onions, peeled and cut into thick rings


  1. In a bowl, sift together flour, salt, and pepper.
  2. Gradually fold olive oil and the beer with flour mixture until smooth. Please do not over-mix
  3. Let stand for one hour, no more.
  4. Then, beat the egg whites until peaks form and gently fold into batter.
  5. In a cast-iron pot, preheat cooking oil to 365 degrees. Oil should be no more than halfway up the pot.
  6. Working in very small batches, dip onion rings into batter, letting excess drip off, before carefully placing into the pot.
  7. Deep-fry until golden
  8. Remove, salt lightly to your preferred taste, and place on baking rack to drip.
  9. Serve immediately once the last batch is cooked.

Recipe Tags

Mama G's Jolly Good Tips!

Make sure onion ring is evenly coated with no gaps. Onion ring will burn.

Too much batter will ensure a soggy onion ring once it comes out of fryer.

Keep in mind that cold oil will take close to 20 minutes to reach proper temperature.

Never leave oil unattended for even a moment.

No need for fancy beer. Lager works best.

To ensure a light, fluffy batter, make sure you allow the batter to rest.

A perfectly mixed batter will look thick.

Please don't drain on paper towels to ensure crispness.

Purchase a good thermometer for assured success. This leaves out all the guesswork.

Stove tops vary. You may need to adjust the temperature slightly.

If cooking for a crowd, heat the oven to 200. Once you complete each batch of onion rings, place it in the oven to keep crisp and warm

With, Love! Mama G

Toodle... Oo

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!