Chunky Onion Rings

There's a bit of a procedure to these and strangely enough the explanation of why we do these things makes more sense if it's explained back to front. So here goes:                                                  

The finished rings will be coated in Breadcrumbs but the problem is the crumbs won't stick to the Onion Rings, so we need something to go in-between, to give the crumbs something to stick to; we're going to use Batter, although the batter has a double purpose because it will also form a nice textured layer itself. Unfortunately though the batter will have difficulty staying on the onion rings without a bit of help, so we need another layer for it to stick to, and for this we're just going to coat the Onion rings in flour.

So here's what we do:           Click Here!

First of all heat a good depth of oil in a pan, I would suggest at least a couple of inches. Top and Tail some large onions then slice them horizontally so they can be separated into rings, I like the rings to be at least half an inch deep, but adjust to taste.

Mix a couple of cups of Plain Flour with a teaspoon of Baking Powder and a good sprinkle of Salt, then coat the separated onion rings with the mix. Next using the same flour mix, whisk a beaten egg and some milk into it to make a smooth creamy batter.

Coat the Onion Rings in the batter by dipping and set them to one side on a wire rack to drain the excess batter off. Meanwhile scoop a few cups of Breadcrumbs into a shallow dish.

When the bulk of the batter has drained off, take one Onion Ring at a time and coat thoroughly in the Breadcrumb, giving it a good shake as you remove it from the dish to make sure the crumb has a good grip.

Deep fry the rings just a few at a time for 2 or 3 minutes, or until you get them exactly the right shade of golden brown. Drain them on a paper towel and season before serving.