Plated + Served: Today's The Fifth Day of Christmas...

Now we’re talking! Five Gold Rings… who wouldn’t want a prezzy like that?

Well, before you get too excited, I’m talking about Five Golden ONION Rings. Add a little Tabasco and you’re set.

Hey, what’d you expect? Christmas is over and we’re still teetering on the edge of the fiscal cliff! My true love is VERY generous, but this is no time to start throwing money around!


Panko-Crusted Golden Onion Rings

prep: 20 minutes
cook: about 5 to 6 minutes
you’ll need... 1 large sweet onion (Texas 1015, Walla Walla or Vidalia)
2 teaspoons garlic powder
1 teaspoon salt
1 cup flour
1½ cups whole milk
1 egg, slightly beaten
2 cups Panko Bread Crumbs
6 cups oil (I use canola because of allergies, but peanut oil is best)

let’s get to it…
Line a baking sheet with foil. Line a separate baking sheet with paper towels. If possible, place a rack over the paper towel-lined baking sheet so the rings can drain.
Slice the onion and separate the onion rings. Mix the garlic powder and salt in a small bowl and sprinkle evenly over the onion rings.
Setup three bowls, one with flour, one with milk and the slightly beaten egg and one with the Panko Bread Crumbs (I call these three bowls the “dredging station”).
Heat the oil in a large pot over medium high heat until it reaches 360 to 375°F. Use a thermometer if possible to keep your oil from burning.
Coat one ring with flour, dip it into the milk and egg mixture and then coat it with the Panko Bread Crumbs. Place on the foil-line baking sheet. Proceed as directed with the remaining onions. Refrigerate, if necessary, while your oil heats.
Add the onions in batches and fry 5 to 6 minutes or until golden brown. Don’t crowd the pan or the onion rings will steam and not fry. Remove from pot with tongs and let drain on the paper-towel lined baking sheet.


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