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| Spiced Onion Rings |
Ingredients
4 large sweet onions, peeled and sliced into thick rings
6 eggs, cracked into a wide shallow dish and whisked
1 cup flour, in a wide shallow dish
2 cups bread crumbs, in a wide shallow dish
1 teaspoon coarse salt
2 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons red pepper flakes
1 quart canola oil for frying
Method
Place the onions, eggs, and flour into separate shallow bowls. In another shallow
bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and
red pepper flakes.
Heat oil in a heavy skillet or deep–fryer to 365°
Dip rings of onion into flour, then into the eggs, and then into the bread crumb
mixture, shaking off any excess after each dip. Carefully drop each onion ring into
the hot oil, and fry for about 30 seconds. Flip and fry another 30 seconds until
golden.
Remove from hot oil to a tray lined with brown paper bags or several layers of
paper toweling. Season with salt to taste and serve immediately.
4 large sweet onions, peeled and sliced into thick rings
6 eggs, cracked into a wide shallow dish and whisked
1 cup flour, in a wide shallow dish
2 cups bread crumbs, in a wide shallow dish
1 teaspoon coarse salt
2 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons red pepper flakes
1 quart canola oil for frying
Method
Place the onions, eggs, and flour into separate shallow bowls. In another shallow
bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and
red pepper flakes.
Heat oil in a heavy skillet or deep–fryer to 365°
Dip rings of onion into flour, then into the eggs, and then into the bread crumb
mixture, shaking off any excess after each dip. Carefully drop each onion ring into
the hot oil, and fry for about 30 seconds. Flip and fry another 30 seconds until
golden.
Remove from hot oil to a tray lined with brown paper bags or several layers of
paper toweling. Season with salt to taste and serve immediately.
