These breadcrumb-coated fried onion rings turned out crisp on the outside but tender within. I have also tried the onion rings coated with old-fashioned batter, which I have used for the fried milk. Use a bit more of milk if the batter is too thick. They taste as crisp and good as the crumbs-coated ones. They go very well as a side-dish with hamburgers or as a snack all on their own.
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- Peel onion and slice about ¼ inch or larger (depending upon preference) thick; separate into rings. Cover with cold water and let stand for 30 minutes. Drain and spread out on paper towels.
- Whisk together 2 tablespoons of flour, egg and water in a mixing bowl. In another bowl, mix ½ flour and baking powder. Place bread crumbs on a medium, flat dish. Dust onion rings with flour mixture. Dip one at a time into egg mixture and coat thoroughly with bread crumbs.
- Heat enough oil in a large, heavy skillet to 190C/375F. Fry coated rings in the hot oil, a few at a time, until crisp and golden brown. Drain on paper towels and serve immediately.
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10 comments:
Oh you are tempting me! I've been craving onion rings. My sweet husband got my some from Burger King at 10 o'clock at night for me, but frozen ones don't quite fulfill the craving.
I was never a big fan of onion rings until a few years ago. These look great!
Fried stuff always seem to be right for every foodie. :-)))
Looks beautiful and tempting ! I thought that's deep fried squuid if you don't tell. It's one of the 'must order' snacks in the pub
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