Crispy Onion Rings

            

Onion Rings is a very easy snack item and it is great for any occasion. You can enjoy them with all your friends and family members. Kids love them too. 

Perfect onion rings should be super crispy, have some spice and heat to it. You can adjust the spice level and heat according to your liking.

These onion rings are made with very basic ingredients and you can easily make them at home within a very short span of time. These onion rings are even better than any restaurant because most of the restaurants use frozen onion rings. 

Give them a try and let us know your feedback.

Ingredients:

1. Onion Rings (1 cm thickness): 10-12

2. Bread Crumbs: 1 cup 

3.Eggs: 2

4. All purpose flour: 1/2 cup

5. Garlic Powder: 1 tbsp

6. Black Pepper Powder: 1 tbsp

7. Red Chili Powder: 1 tbsp

8. Baking Powder: 1/2 tsp

9. Salt to taste

10. Oil for frying

11. Parsley for garnishing (optional)

Method:

1. Cut the onion in 1 cm of thickness and take out the rings from them leaving the small rings.

2. Crack the eggs in a bowl and whisk it nicely with some salt and black pepper powder.

3. In a separate bowl take the all purpose flour and add baking powder, black pepper powder, garlic powder and rec chili powder.

4. Mix all these ingredients until well combined.

5. In a separate pour in the bread crumbs.

6. Take the onion ring dust it with the flour mixture, dip it in the egg and then coat it nicely with the breadcrumbs. Keep it aside.

7. Repeat the procedure with rest of the rings.

8. I would highly recommended you to repeat this procedure twice to get that crunch while eating.

9. Keep the onion rings in the freezer for at least 10 mins before frying. At this point you can freeze them too if you want to use them later.

10. Heat oil in a pan on low to medium heat and add the onion rings one by one.

11. Once they get a nice golden color from both the sides then take them out on a plate lined with paper towel to soak the excess oil.

12. We’ll repeat the process with the rest of the rings.

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