Fried Onion Rings

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.

1 large Onion 2 tbsp Cake flour 1 Egg 1 tbsp Water ½ cup Cake flour ½ tsp Baking powder 1 cup Bread crumbs Frying oil

1. 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.
   
2. 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.
   
3. 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.