Onion rings are an exceptionally well known nibble sustenance here in the United States that you can discover in basically any drive-through joint. While they are quite simple to make, it very well may be difficult to persuade them to be impeccably firm when making them at home. This formula will guarantee that your onion rings turn out flawlessly fresh inevitably.
You might ponder what sort of onion is best when making onion rings. This formula is good to the point, that you can truly utilize essentially any assortment. All things considered, I quite often use either a standard yellow onion, or a white onion. For reasons unknown, both of these appear to result in an increasingly firm, scrumptious onion rings than different assortments.
We begin by cutting the onions into rings about ¼ of an inch thick, isolating them from one another in all respects cautiously. This formula works best with the enormous and medium estimated rings.
- 1 Onion
- ½ cup of All Purpose Flour
- 1 Tablespoon of Baking Powder
- 1 Tablespoon of Smoked Paprika
- 1 Egg
- ¾ cup of Milk
- 1 teaspoon of ground pepper
- 1 teaspoon of table salt
- Bread Crumbs to coat
- Canola Oil for frying
Instructions
- Rinse the onion and cut into approximately ¼ inch rings
- Carefully separate the rings from each other (setting aside the smaller ones for other recipes)
- Combine the flour, baking powder, salt and paprika in a medium bowl.
- Coat each onion ring in the flour mixture and set aside
- Combine the remaining flour mixture that you coated the onions with, with the milk, egg, and salt and beat well until no lumps remain
- Coat each onion ring in the above mixture and shake away the excess
- Coat each onion ring in breadcrumbs
- Fry the onion rings in a fryer or a pot with oil.
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