This is one of my favorites. It's a little messy, and a bit time consuming, but I love it! Something mom and I whipped up one year for Dean during the SuperBowl, now we can't get enough of them.
What you'll need:
Red Onion (Any onion is good, but I prefer red)
Flour
Saltine Crackers (crushed)
Milk
Seasoned Salt or Salt (for flavor)
Oil (for frying)
Optional: Mandalin (for chopping onions, since I hate to chop onions)
Step One:
Chop onions. This is one of my favorite things about this recipe. I don't care for thick onion rings. I'm more of a breading kind of girl, not the onion. When I chop them, I do it rather thin.
Step Two:
Now it's time to coat your onions. This is the simple shortcut to remember. Milk, flour, milk, crackers. I normally add seasoning salt to both the flour and crushed crackers. Not required, just a personal love of seasoning salt. After you make them a few times, you can decide what suits you. Just remember there is already salt on the crackers, so if you don't want a lot of salt, don't add any.
Dip the onions in some milk, then coat thoroughly with flour. Dip in the milk again to make the flour 'sticky' more or less. Coat with crackers. Be careful though, the milk can make both the flour and the crackers a little clumpy. Try to let most of the milk drip off before putting it in the other mixtures.
Step Three:
Now it's time to fry your onion rings. You can also use a deep fryer, I just don't happen to have one at school, so I use a pot. If you are using a pot, be sure not to let it get too hot. Don't let it boil, it could start a fire. I let them fry for about three minutes, but it's easier to judge them yourself, don't rely on a timer or something. Just wait until they look good and brown.
Step Four:
Eat!
Hope you enjoy this recipe. I know I do.
P.S. Little time saver tip, cut some extra onions and save them in an airtight bag in the refrigerator. That way, you can make these whenever you want.
