I took this directly off the Rachael Ray website. She calls them "Todd Wilbur's Onion Rings".
6 to 10 cups vegetable shortening
1 medium white onion
2 cups milk
2 cups all purpose flour
2 cups plain Progresso bread crumbs
salt
In a fryer, heat shortening or oil to 350 degrees.
Cut the onion into 1/4 inch thick slices, then separate the slices into rings.
Pour the milk into a large shallow bowl, dump flour into another large shallow bowl and pour bread crumbs into a third large shallow bowl. The large shallow bowls will make breading easier.
While the shortening is heating up, bread all the onion rings first dip an onion ring into the milk, then into the flour. Dip it back into the milk then into the bread crumbs and once more into the milk and in to the bread crumbs. This will give each of the rings a nice thick breading.
When the oil is hot, fry the rings, a handful at a time, in the oil for 1 1/2 to 3 minutes or until golden brown. Remove the rings from the oil to a rack or paper towels to drain. Lightly salt the rings and serve em up hot.
Notes:
I don't know what "Progresso" bread crumbs are, maybe it's an American brand, so I just used regular crumbs seasoned with salt and pepper.
By the way, good kitchen tip: I don't like to eat the last little end piece of the loaf of bread. So I put them on the counter to dry. When I have a bunch of pieces that are dry, I throw them in the blender and make crumbs. I keep them in the freezer in a Tupperware container. Always handy to have them available.
These really did get very crunchy so it makes me wonder what else I could dip and fry like an onion ring. Cheese sticks? Broccoli? Peppers? Mmm.
6 to 10 cups vegetable shortening
1 medium white onion
2 cups milk
2 cups all purpose flour
2 cups plain Progresso bread crumbs
salt
In a fryer, heat shortening or oil to 350 degrees.
Cut the onion into 1/4 inch thick slices, then separate the slices into rings.
Pour the milk into a large shallow bowl, dump flour into another large shallow bowl and pour bread crumbs into a third large shallow bowl. The large shallow bowls will make breading easier.
While the shortening is heating up, bread all the onion rings first dip an onion ring into the milk, then into the flour. Dip it back into the milk then into the bread crumbs and once more into the milk and in to the bread crumbs. This will give each of the rings a nice thick breading.
When the oil is hot, fry the rings, a handful at a time, in the oil for 1 1/2 to 3 minutes or until golden brown. Remove the rings from the oil to a rack or paper towels to drain. Lightly salt the rings and serve em up hot.
Notes:
I don't know what "Progresso" bread crumbs are, maybe it's an American brand, so I just used regular crumbs seasoned with salt and pepper.
By the way, good kitchen tip: I don't like to eat the last little end piece of the loaf of bread. So I put them on the counter to dry. When I have a bunch of pieces that are dry, I throw them in the blender and make crumbs. I keep them in the freezer in a Tupperware container. Always handy to have them available.
These really did get very crunchy so it makes me wonder what else I could dip and fry like an onion ring. Cheese sticks? Broccoli? Peppers? Mmm.
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