Prepare the Onions: Slice the onion into 1/2 inch thick rings and separate them.
Make the Wet Batter: In a bowl, whisk together the All-purpose flour, Milk, and Egg until smooth.
Prepare the Ramen Coating: Crush the Ramen noodles into a fine crumb. In a separate bowl, combine the crushed Ramen noodles, Garlic powder, Paprika, and Black pepper.
Coat the Onion Rings: Dip each onion ring into the Wet Batter, ensuring it's fully coated. Then, dredge the onion ring in the Ramen Coating, pressing gently to adhere.
Fry the Onion Rings: Heat the Vegetable oil in a large skillet over medium-high heat. Carefully add the coated onion rings to the hot oil in batches, being careful not to overcrowd the skillet.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve immediately.
Ingredients
4
1 large250 gOnion-large, sliced into 1/2 inch rings
Prepare the Onions: Slice the onion into 1/2 inch thick rings and separate them.
Make the Wet Batter: In a bowl, whisk together the All-purpose flour, Milk, and Egg until smooth.
Prepare the Ramen Coating: Crush the Ramen noodles into a fine crumb. In a separate bowl, combine the crushed Ramen noodles, Garlic powder, Paprika, and Black pepper.
Coat the Onion Rings: Dip each onion ring into the Wet Batter, ensuring it's fully coated. Then, dredge the onion ring in the Ramen Coating, pressing gently to adhere.
Fry the Onion Rings: Heat the Vegetable oil in a large skillet over medium-high heat. Carefully add the coated onion rings to the hot oil in batches, being careful not to overcrowd the skillet.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.
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