Ingredients
- 1 large onion per 2 servings or 2 medium
- 1 cup **PANCAKE MIX** ;)
- 1 large egg
- 1 cup ice water
- salt & pepper or ** complete season **
- 1 Deep Fryer of fry pan
- Cooking Oil
Directions
1. While preparing the onions and batter, set your cooking oil on medium heat to warm up,
that will be 350*
2. While that’s heating up, peel the onion (or onions) and slice into wide rings.
3. Some onions hold on really strong between the layers. If you have one of these, you need to break the layers loose before trying to separate the rings or they’ll all break. Place the ring between your palms, squeeze in enough to make it a little bit oval, and roll it back and forth a few times.
4. Once it’s loosened up, pop the rings apart, starting from the inside.
5. Now mix up the batter... That’s the flour, egg and water ** slowly **, salt and pepper **Complete Season** . Set your onions and batter up next to the hot oil.
****** REMEMBER TO DO A LIL TASTE, TO BE SURE IT'S NOT TO SALTY ******
6. Using metal tongs, dip the rings one at a time into the batter. Make sure each ring is covered all the way around. This batter is very thin, so let the batter drip off for a second before putting it in the fat.
7. Don’t crowd the pan. Work in batches or they’ll all stick together.
You’ll keep the batter cleaner and you won’t get raw batter back onto cooked rings.
8. Flip the rings over once when they start to show a golden color just above the level of the fat. The second side will be done a little quicker. Don’t set a timer and walk away, this is not an exact process. You need to check frequently so you don’t burn them
9. Serve & ENJOY !!!!!!!!!!!!!!! ^_^
