To me they are one of the most inviting side dish, or hors d’oeuvre as they are called: onion rings are simply amazing. They are very common the United States, United Kingdom, Canada, Australia and Ireland, but they can be easily found all over Europe and in some parts of Asia. Onion rings usually consist of a cross-sectional “ring” of onion dipped in batter and finally deep fried. The origins of this yummy recipe are unknown, but in 1933 a recipe for deep-fried onion rings dipped in milk and then dredged in flour appeared in The New York Times Magazine. Many restaurants all over the USA claim that they invented this excellent side dish, but we can’t say for sure which one invented it first. Onion rings can be obviously dipped into ketchup, yogurt sauce or spicy sauces of any kind.
1 large onion, cut into 1/4-inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
3/4 cup dry bread crumbs
Seasoned salt, to taste
1 quart oil for frying, or as needed
Take a deep-fryer and heat the oil to about 365°F (185°C). In the meantime, slice the onion and separate the slices into rings. In a small bowl, stir together baking powder, flour and salt. Dip the onion slices into the flour mixture until they are well coated, then set aside. Whisk the egg and milk into the flour mixture using a fork, then dip the floured rings into the batter to coat and place on a wire rack to drain until the batter stops dripping.
Spread the bread crumbs out on a plate and place rings, one at a time, into the crumbs, then scoop the crumbs up over the ring to coat. Repeat this operation with the remaining rings. Deep fry the onion rings a few at a time for 2 to 3 minutes, until golden brown. Remove the rings and place them on paper towels to drain. Finally season with salt some and serve.