Crispy Vidalia Onion Rings (Print Version)
# Ingredients:
→ For Frying
01 -
1 quart canola oil
→ For Batter
02 -
1 large Vidalia onion
03 -
¾ cup all-purpose flour
04 -
1 teaspoon baking powder
05 -
1 teaspoon salt
06 -
1 cup milk
07 -
1 large egg
→ For Coating
08 -
2-3 cups Panko bread crumbs
09 -
⅛ teaspoon seasoned salt
# Instructions:
01 -
Heat canola oil in deep fryer to 185°C (365°F). Place a wire rack over a foil-lined baking sheet.
02 -
Slice onion into 0.6 cm (¼-inch) thick rings. Soak in ice water for a few minutes to reduce sharpness.
03 -
In a shallow dish, combine flour, baking powder, and salt. In a second dish, whisk together egg and milk. In a third dish, mix Panko breadcrumbs with seasoned salt.
04 -
Working in small batches, dredge onion rings in the flour mixture until completely coated. Dip into the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture. Place on the wire rack and continue until all rings are coated.
05 -
Fry onion rings in batches for 2-3 minutes, or until golden brown. Avoid overcrowding the fryer. Drain on paper towel-lined plate.
06 -
Serve warm with ranch dressing or marinara sauce for dipping.
# Notes:
01 -
For crispier results, refrigerate the breaded onion rings for 15 minutes before frying.
02 -
Soaking the onion rings in ice water helps remove some of the sharp flavor and helps the batter adhere better.