- 1 large onion, cut into 1/4 inch slices
- 1 1/4 cups all-purpose flour
- 1 teaspoon
- 1 teaspoon salt
- 1 teaspoon seasoning of choice such as Tony Chacheres Creole seasoning (optional)
- 1 egg
- 1 cup milk, or as needed
- 3/4 cup dry bread crumbs or cracker crumbs
- to taste
- 1 quart oil for frying, or as needed
- Heat the oil in a deep-fryer to 365 F
- Seperate the onion slices into rings and set aside. In a small bowl stir together the flour, baking powder and salt.
- Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack should be placed over a sheet of aluminum foil for easier clean up.
- Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling to the onion ring. Repeat with remaining rings.
- Deep fry the rings a few at a time for 2-3 minutes or until golden brown. Remove to paper towels to drain.. Season with seasoning salt and serve.
These taste incredible! If you make extra then you can freeze them and reheat for another time.