A secret-ingredient batter plus flour and seasoning is all you need for these extra-crispy onion rings. Perfect for topping a burger or piled next to a sandwich. Makes 4 servings.
1largewhite sweet onion(a Vidalia onion is perfect!)
2large eggs
½cupevaporated milk(can substitute buttermilk or cream)
1cupall-purpose flour
½teaspoonsalt
¼teaspoonpepper
1 ½quartscooking oil(I prefer peanut, but vegetable oil will work)
Instructions
Slice the onion. Carefully slice the onion into ¼-inch slices.
Make the batter and breading. Add the eggs and evaporated milk to a medium bowl and mix well. Add the flour to another medium bowl and season well with salt and pepper.
Bread the onion rings. Soak onion rings in the batter, then dredge in the flour until coated well. Repeat with a handful of the rings.
Heat the oil. Add the oil to a heavy-bottomed Dutch oven or deep skillet and heat to 350°F. Check the oil temperature with a candy or instant-read thermometer. Preheat oven to 200℉ to keep onion rings warm after frying.
Fry. Carefully drop a few onion rings into the hot oil. Fry for 3-5 minutes, turning as needed, until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain. You'll need to fry in 4-5 batches.
Keep warm and serve. Keep warm in a 200℉ oven while you continue cooking the rest of the onion rings. Serve immediately.
Notes
It's best to use a sweet onion like Vidalia, but if you can't find one, soak your onion slices in water for an hour before breading.