Onion Rings
Sliced onions coated in batter and deep-fried.
Contains common allergens
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Instructions
- 1
Peel the onions and slice them crosswise into 1/2-inch thick rings. Carefully separate the rings from each other.
- 2
In a shallow dish, whisk together the flour, garlic powder, paprika, and salt.
- 3
In a separate bowl, thoroughly whisk the buttermilk and the egg together.
- 4
Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 375°F (190°C).
- 5
Working in small batches, dip the onion rings first into the flour mixture, then into the buttermilk mixture, and finally back into the flour, shaking off any excess.
- 6
Carefully drop the coated rings into the hot oil. Fry for 2-3 minutes, turning once, until they are puffy, crisp, and golden brown. Transfer to a wire rack set over paper towels to drain. Season with extra salt while hot.
Plan it in Listahan
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