-
1
Slice the onion into thin rings, about 1/8 to 1/4-inch thick. Separate the rings completely, place into a bowl and pour the milk and water over them. Swish them around occasionally and let sit for about 30 minutes.
-
2
Place the flour, salt and paprika into a plastic bag and shake to combine. Heat oil in a frying appliance or in a large, deep frying pot to 360u00b0.
-
3
Using a fork, lift a bunch of rings out of the bowl and let the milk drip, then add the rings into the flour bag. Twist the bag shut and shake it, coating the rings. Lift the rings out and shake them a little back into the bag, to remove excess flour.
-
4
Add the rings to the oil and let cook, stirring occasionally to keep them cooking evenly. Don't worry about trying to keep them separated -- because they're thinly sliced they're going to want to tumble around each other. Let them cook for about 2-3 minutes, until they're a nice golden brown. Remove with a large slotted spoon, letting the excess oil drip back into the pot, and place on a paper towel-lined sheet pan.
-
5
These are best consumed hot from the fryer.
-
6
One large Spanish onion is equal to about 3 batches of rings in the fryer.
-
7
This recipe is really easy to double, triple, etc.
