Light and Flaky Onion Rings…

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When most people hear the words Onion Rings they thing of that thick batter dipped concoction that most restaurants serve on their menu.  Most of the time they are pre-bagged frozen rings and all they do is fry and put them on a plate. These are  hand made  and dry coated…

I used to work at a charbroiled hot dog joint in western New York that served rings such as these.  I won’t say the name of the place but you people in Buffalo know what I’m talking about. I do not know the exact recipe but over the years I have perfected my own version and you lucky people get to try the best rings ever. In my opinion…

Here’s what you need:

1 cup of milk

1 cup of all purpose flour

1 teaspoon of black pepper

1/2 teaspoon of paprika

1 teaspoon of garlic powder

2 medium to large Vidalia onions

 

Slice the onions into rings. About a 1/4 in thick.  Pour milk into a bowl and flour mixture into a bowl with a lid. Dip the onion rings in the milk a handful at a time just to get them damp so the flour sticks. Then place in the flour mixture, put the lid on and shake till coated.  pick out the the rings and place on a plate. Repeat till all rings are coated. If you have a lot of onions you may want to add to the ingredient volume.

 

Heat oil to 375 degrees In a deep fryer or small sauce pot and deep fry till golden brown and flaky.   Drain on paper towels salt to taste… Enjoy !!!

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