Thin and Crispy Onion Rings
- Prep Time 0:25
- Cook Time 0:10
- Estimated Cost $3.50
- 10 Comments
I am much more interested in thin, crisp onion rings than in the thicker, doughier kind. These are right at home alongside a burger, steak or sandwich but also make a lovely appetizer with the dip of your choice.
- 1 cup flour Pantry
- 1 tsp salt, plus more for sprinkling Pantry
- 1 tsp freshly cracked pepper Pantry
- 1 egg $1.50 for 6
- 1 red onion, sliced in 1/4"-thick rings $0.50
- 1 cup bread crumbs $1.50 for 12 oz.
- vegetable oil, for frying Pantry
Recipe Serves 3-4
- Combine flour, salt and pepper. Mix well.
- Beat egg with 1/4 cup cool water until foamy.
- Set up a bowl or plate containing the flour, a bowl containing the egg wash and a bowl or plate containing the bread crumbs in an assembly line.
- Dredge the onion rings first in the flour, then immediately in the egg and directly into the breadcrumbs, lightly shaking off excess with each step.
- Heat about 1 1/2" of oil in a large frying pan over medium-high heat. Cook the onion rings in the oil, working in batches, for 1-2 minutes or until brown and crispy. Drain on paper towels.
- Serve immediately.