COOKING TIME

20–25 minutes

SERVINGS

6 servings

INGREDIENTS
  • 2 large onions
  • 320 g flour
  • 2 tsp baking powder
  • 2 eggs
  • 370 ml milk
  • 250 g breadcrumbs
  • At least 1 L oil (for frying)
  • Salt, freshly ground black pepper for taste
  • Tennessee Original BBQ, Classic, Arizona sauces
INSTRUCTIONS

1. PREPARE THE ONION RINGS
Peel the onions. Cut each onion into slices about 1 cm thick. Carefully separate them into individual rings, making sure not to break them.

2. FIRST FLOUR COATING
In a bowl, thoroughly mix the flour with 1.5 tsp of salt and the baking powder. Toss the prepared onion rings in this flour mixture in batches, shaking off any excess.

3. MIX THE BATTER
Whisk the eggs with the milk. Add the remaining flour mixture to this liquid and stir until you have a smooth, even batter.

4. DIP AND DRAIN
Dip the flour-coated onion rings into the egg-flour batter in batches. Leave them in for a few seconds, then place them on a wire rack to let any excess liquid drip off.

5. BREADING AND FRYING
Heat the frying oil in a heavy-bottomed pot or deep pan to 180°C. Coat the battered rings thoroughly in breadcrumbs. Deep-fry them until they develop a deep golden-brown crust on both sides (about 2–3 minutes).

6. SEASON AND SERVE
Transfer the finished crispy onion rings to paper towels to drain excess oil. Season immediately with smoked paprika, salt, and freshly ground black pepper. Serve immediately while hot with sauces.

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