What’s better at a picnic than some good ol’ fried food? We found this recipe on All Recipes, except we changed some of the ingredients around…
I do want to preface these do take some time to make, and they make a mess!
- 1 large onion, cut into 1/4-inch slices
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk, or as needed
- 3/4 cup dry bread crumbs (we used oatmeal)
- seasoned salt to taste
- 1 quart oil for frying, or as needed
- Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
- Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
- 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. Unfortunately we do not have wire racks, so we laid them out on a cookie sheet. Spread the bread crumbs (oatmeal) 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.
- Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. This part is important because I burned too many of them thinking they weren’t done.
- Remove to paper towels to drain. Season with seasoning salt, and serve.
Our onion rings were delicious the first day. However, day two they tasted too floury. I think we used too much flour, and not enough milk. Our batter was really thick, which I thought was how it should be, but if your batter comes out thick feel free to add a bit more milk to thin it out.