herb and corn meal onion rings

i appreciate a good onion ring when i taste one, but it’s hard to find a place that doesn’t fry them up in the same oil they cook the chicken fingers in.  similarly, the heavy all-flour batter typically used is way too thick, requiring a longer cooking, which results in an over-cooked onion inside.

i took a stab at making my own with some delicious results – using corn meal instead of flour makes for a much lighter, fresher, crispier onion ring while adding herbs give a savory punch of flavor the average ring lacks. don’t forget to serve them with the delicious curry tomato dipping sauce from yesterday.

herb and corn meal onion rings
1/2 a large onion
1/3 c corn meal
1 tsp salt
1 tsp basil
1 tsp rosemary
1 tsp oregano
1/2 c corn meal
2 tbsp flour
1/2 c water
1/2 tsp salt
1 c veggie oil (peanut, canola, corn, etc.)

when breading onion rings you need both wet and dry breading mixtures.  since the onions are moist when they are first cut, they need to be tossed in the dry ingredients first so the wet ingredients will stick to them, then again in the dry ingredients to create a thick enough crust to withstand frying.

mix together the 1/3 c corn meal, 1 tsp salt and the herbs for the dry breading and the 1/2 c corn meal, flour, water and 1/2 tsp salt for the wet breading.  slice your onion (i used a yellow onion but you can use white or red) about 1 cm across to create rings.  have all of these things on hand, along with a plate covered with a paper towel, before you start frying.

heat up the oil on high heat in a small sauce pan.  let it heat up completely before you start frying, which should take 1-2 minutes.  break apart the onion slices into rings and toss a ring in the dry ingredients, then wet, then dry again.

lightly shake the ring before frying it, since excess corn meal will fall off in the oil and eventually burn and smoke.  gently drop the ring in the hot oil and be careful not to burn yourself.

cook for about 1-2 minutes on both sides until golden brown.  when it’s done scoop it out of the pan and onto the paper towel.

let cool and enjoy immediately!  dip in your favorite sauce or try out the curry tomato dipping sauce i posted about yesterday, they were a perfect pair.


8 Responses to “herb and corn meal onion rings”
  1. Lindsay says:

    Wow these look amazing! I am going to have to try these yum!

  2. jacqueline says:

    let me know how it goes!

  3. Lynne says:

    These look delish! Wonder how they would turn out baked instead of fried?

  4. Cookie says:

    YUM! As if Onion Rings weren’t good enough but with your seasoning, they must be out of this world! I can’t wait to give them a try!

  5. jacqueline says:

    lynne, i’ve never tried baking them. it might work, however the onions might get a little too soft. you might try baking them quickly on a high heat, around 450 or so.

    and yep cookie, they are much better with the herbs and crunchy cornmeal!

  6. Kamren says:

    This makes evetyrhing so completely painless.


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