Difficulty: ***
INGREDIENTS:
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt or Serendipity Salt (visit: www.jesshall.com)
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
DIRECTIONS:
1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
Tips: I did NOT set the battered rings on a wire rack to drip dry...instead, I sort of gave them a little wrist-flick shake and then put them right in the oil, which meant more fried batter which equals yummy.
I also added Serendipity Seasoning (instead of seasoned salt) to both the dry mixture and sprinkled over the top when cooked.
I flipped them over after about 2 minutes of frying and let fry another minute or so.
