This recipe for favorite fair foods uses our Mrs. Hewitt’s Pancake and Waffle Mix with a savory spin. These onion rings are gluten-free, full of flavor, and surprisingly easy. Just make sure to follow the directions about how to batter and fry. I didn’t dredge my first batch and all the batter came off when I put them in the oil 😬


1 1/2 cups Mrs. Hewitt’s Pancake Mix (plus extra for dredging)

2-3 large sweet onions

2 tablespoons oil

1 1/2 cups milk

1 egg

1/2 teaspoon salt

1/2 teaspoon garlic powder (optional)

1/2 teaspoon paprika (optional)

Favorite salt/seasoning salt for topping

2 liter bottle of oil for frying


1-Pour oil into a heavy bottomed pan or Dutch oven. Make batter while oil heats to 350-360 degrees F.

2-In a mixing bowl, whisk together milk, egg, and oil.

3-Add Mrs. Hewitt’s Pancake & Waffle Mix, salt, garlic powder and paprika (if using). Mix well.

4-Let the batter sit for 5-7 minutes. Check your oil temperature, and prep onions while you wait.

5-Slice onion into 1/2 inch thick slices, separate into rings, and thoroughly dry with a paper towel.

6-Fill a bowl or deep plate with about a 1/2 cup of dry Mrs. Hewitt’s Pancake Mix for dredging (coating) onion rings.

7-When oil reaches temperature, dredge onion rings in the dry mix. You want a thin coat over the whole ring. I rolled the rings in the mix, and/or tossed some on top. Lightly tap off excess. (See stories)

8-Drop into your batter and flip with a fork to coat.

9-Gently lift out of batter with a fork, let excess drip off, and lower into hot oil. Ring will sink to the bottom, but will pop back up.

10-Turn onion rings with tongs when bottom is lightly browned. Continue cooking until both sides are golden brown and remove to a paper towel covered plate to drain excess oil.

11-Sprinkle lightly with your favorite salt as soon as they’re removed from oil so that the salt will stick.

12-Repeat as necessary.

13-Eat them while they’re hot!

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