Having made some crunchy breaded chicken wings I had some of the seasoned flour and egg left. Not wanting to waste it and having enjoyed the onion rings I had cooked before, decided to mix it together with some milk and coat some onion rings and fry them.
As this was using leftovers, I didn’t measure anything out and so after mixing the egg and flour together I added some milk until the batter coated the back of the spoon.
I took a red onion and sliced it thickly across and then separated out the individual rings of onion. I kept the rest of the onion, diced for another dish.
I used a smaller frying pan and shallow fried the onion rings in hot oil a minute or so on each side until the batter was cooked and a golden brown.
The end result was beautifully crisp onion rings, the batter had an excellent crunch, they had a succulent taste of onion on the inside. Unlike some I have had these weren’t greasy either, which I often think is a result of cooking rings twice.
These were delicious, the red onion providing a different flavour to the brown onion I used last time and a lovely light crisp batter.
As I had a little bit of batter left I did some green pepper strips as well.