Grandma’s Onion Rings Recipe2018-07-09
In a time where everything is fast-paced and so many parts of life are automated and streamlined, it is easier to get fast food than make time to prepare and cook dishes in our own homes. I think this is the main reason why we are so obsessed with grandma’s cooking; it is so hard to get our hands on simple yet tasty and nutritious home cooked meals that are prepared, made, and served with love and years of experience making them extra special. Grandma’s cooking also reminds us of our fun childhood memories that we seldom and often do not have time to reminisce about.
What makes grandmas cooking even more special are fresh and in season ingredients, and her ability to create thrifty, intuitive, and delicious meals that not only fill our tummies, but leave our entire body feeling grateful.
One my of my grandma’s recipe favorites is onion rings. Its history is a little bit obscure and many claims were made over the centuries but one of the first recipes of this delicious treat appeared in John Molland’s cookbook in 1802. In any case, I’ll share with you the recipe handed down from generation to generation in our family.
How to make Grandma’s Onion Rings
Prep Time: 30 mins
Cook In: 3 mins
Ready In: 33 mins
Serves: 6 servings
- 1 quart oil for frying, or as needed
- 2 cups all-purpose flour
- 2 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 3 egg whites
- 1 cup milk
- 1 tablespoon white vinegar
- 3 Pittman & Davis 1015 Onions, peeled and sliced into thick rings
- Using a heavy skillet, heat oil over medium heat. You can also use a deep-fryer and set heat to 375ºF.
- Put flour in a large bowl or shallow baking pan and whisk 1 teaspoon of salt and 1 teaspoon of pepper. In a separate bowl (medium preferably), beat eggs, milk, vinegar and remaining salt and pepper until mixture is frothy.
- Dip the onion rings in the egg mixture then into the flour mixture until well coated. Repeat the process one more time.
- Deep fry the onion rings in the hot oil until they turn golden brown; cook a couple of onion rings at a time to prevent crowding. Drain on paper towels and serve while hot.