BREADED ONION RINGS

[Holly Moore]

BREADED ONION RINGS

• 4 each Giant yellow onions
  
• 2 c Flour
  
• 1 tsp White Pepper
  
• 1 tsp Cayenne Pepper
  
• 2 tsp Garlic Powder
  
• 2 each Eggs
  
• 1 pt Whole Milk
  
• Bread Crumbs
  

1. Peel and slice the onions into 1/4 inch slices. Separate the slices into rings. Put the slices in a bowl of water. (Only use the large ones for onion rings. Use the inner portion of the slices for other things like fried onions for the cheeseburgers.)

2. Prepare the flour mix by combining the flour with the white pepper, cayenne and garlic powder.

3. Prepare the egg wash by combining the eggs and the milk. Buttermilk is a nice substitution.

4. Set up your breading station. Bowl of onions in water to the left, then the seasoned flour, egg wash next, bread crumbs to the right.

5. Using your left hand remove a few onion rings from the water and shake off the excess moisture. Place in the flour. Use your right hand to toss til coated and then transfer to the egg wash. Using your left hand, remove the onion rings from the egg wash and drop into the bread crumbs. Then use your right hand to toss the rings in the bread crumbs until coated and place on a cookie sheet. Repeat until all onion rings are breaded. The basic theory is left hand for liquids. Right hand for solids. Keeps your fingers relatively unbreaded

6. Preheat the cooking oil to 350 degrees. Drop the rings into the oil one or two at a time. Cook 1 or 2 minutes until golden brown. Remove from the fryer and let drain on a paper towel

7. Season lightly with salt (optional) and serve immediately

Keywords: eGCI, Side

( RG699 )