Onion rings are an exceptionally mainstream nibble nourishment here in the United States that you can discover in essentially any junk food eatery. While they are really 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 splendidly fresh without fail.
What Kind Of Onion Should You Use To Make Onion Rings
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 basically any assortment. All things considered, I quite often utilize either a standard yellow onion, or a white onion. For reasons unknown, both of these appear to result in a more fresh, delicious onion rings than different assortments.
How To Make Onion Rings
STEP 1: We start by cutting the onions into rings about ¼ of an inch thick, separating them from each other very carefully. This recipe works best with the big and medium sized rings.
STEP 2: The next step is to prepare the breading by combining the flour, the baking powder, the salt and the paprika. You can replace the paprika with chili powder, or omit it completely if you don’t have it on hand. Mix well and coat each onion ring with the mix before shaking to remove excess flour.
STEP 3: Next, in another bowl, we combine the milk, the pepper, and the egg and beat until well combined. Add the remaining flour mixture and stir until no lumps remain. Coat each onion ring in this mixture as well and then coat in breadcrumbs.
STEP 4: The final step is to fry in a fryer or in a pot with enough oil to cover the onion rings. I recommend adding about 3-4 onion rings at a time so that it is less likely that they burn. Once ready, pat dry with some paper towels to get rid of the excess oil.