ONION RINGS Select a medium sweet white onion and cut into 1/4-inch thick slices. Place slices into cold water for a minimum of 10-minutes. Just before you’re ready to dip, gently separate the onion slices into individual rings (soaking in cold water should facilitate the separation). You will need 3-small bowls for the dipping, Mix the ingredients in each bowl thoroughly until combined. first bowl: 3/4 cup AP Flour 1/2 tsp Salt 1/2 tsp pepper second bowl: 1 lg egg 2 tbl water (or milk) third bowl: 3/4 cup Breadcrumbs (plain or seasoned) Dipping process: From the cold water, dredge each ring into the flour mixture, knocking off any excess that doesn’t cling, Then into the egg mixture and finally a coating of the breadcrumbs. Set each ring in a single layer on wax paper (do not stack!). Repeat this process until all the rings are coated. For a thicker coating re-wet the rings in the egg mixture and drip again into the breadcrumbs. Heat oil to 350 degrees Fahrenheit, fry until just golden brown - do not overfry onions! - deep-frying onions too long will remove all the moisture from the onion which produces a “tough” and “stringy” onion ring. TIP: This same bread coating method also works well for mushrooms and cheese sticks.
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