Leonard's onion rings
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 3 | tablespoons | (heaping) cornmeal |
| 3 | tablespoons | (heaping) onion powder |
| 2 | teaspoons | Salt |
| 1½ | cup | Milk |
| 1 | Egg | |
| ½ | cup | Water |
| 1 | teaspoon | Yellow food coloring (optional) (up to) |
| 4 | larges | Onions; sliced into rings 1/2-inch thick |
| Vegetable oil for deep-frying | ||
Directions
Combine dry ingredients in a bowl. Whisk in milk, egg and water. The mixture will be slightly lumpy and similar in consistency to pancake batter. (Add more milk if batter is too thick.) Coat and fry the onion rings in batches in deep fat fryer with oil heated to 365-375 degrees.
When rings float to the top of fat, turn them. Turn frequently until golden brown. Remove from fat and drain. Serve immediately. Serves 6-8.
FROM NEWSPAPER
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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