Ingredients

The following ingredients have 5 Servings
  • 2 large Vidalia onions (sliced into rings)
  • 1 cup all-purpose flour (*more if needed)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground red pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 3 large eggs (beaten)
  • 2 1/2 cups Panko Style Bread Crumbs
  • 2 cups canola oil

Instruction

  • Slice onions to about 1/4-1/2 inch thickness. Separate slices and set aside.
  • Set up your breading station with 3 bowls. In the first bowl combine your flour, salt, ground black pepper, ground red pepper, garlic powder and dried oregano.
  • In the second bowl whisk the eggs together.
  • In the third bowl place your Panko Bread Crumbs.
  • Heat the oil in a frying pan on medium low heat, about 350 degrees F when tested with a meat thermometer.
  • The dredging of the onions is a "double-dip" process. This allows the breading to be a bit thicker and tastier, especially if you've cut your onions into larger 1/2 inch pieces.Step 1: dredge your onions in flour, shaking off any excess or clumps that may have formedStep 2: dredge your onions in egg washStep 3: dredge your onions back in the flour, again shaking off any excess or clumps that may have formedStep 4: dredge your onion back in egg washStep 5: dredge your onion in Panko Bread CrumbsStep 6: place breaded onions in the hot oil
  • Once your onions are placed in the hot oil they will cook and brown very fast, only a few minutes on each side.
  • Take each onion ring out of the oil when the Panko Bread Crumbs turn a nice light brown color. Place on a plate covered with a napkin or paper towel to soak up excess oil from frying.