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1
In a deep 8 inch saucepan or a small deep fryer, add the oil and heat to 365u00b0F.
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2
Slice onions into 1/4 inch thick slices (across the onion) and separate into individual rings; set aside.
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3
In a large bowl, sift together flour, baking powder and seasoning salt.
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4
Dredge all the onion rings in the flour mixture until well coated; set aside.
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5
In another bowl, whisk the egg and milk and add to the remaining flour mixture that was used for dredging the onion rings. Whisk, until a creamy batter is formed; not too thick. If too thick, add some milk to thin.
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6
Place a wire rack on a sheet of aluminum foil to catch drippings.
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7
Dip the flour coated onion rings in the batter to coat well.
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8
Using a fork, remove and place the coated onion rings on the wire rack and let the excess batter drip off, about 1 minute.
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9
In another mixing bowl, add the Panko bread crumbs.
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10
Roll the onion rings in the bread crumbs until thoroughly coated and place on a baking sheet lined with parchment paper.
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11
Deep fry the onion rings in batches of 4 to 6 for 1 minute, turn over and continue to deep fry for another 30 seconds to 1 minute or until golden in color. Do not overcook.
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12
Remove to paper towels to drain and season with seasoning salt.
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13
When serving, spinkle with Malt vinegar and some ketchup on the side for dipping.
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14
You can use regular or seasoned bread crumbs if Panko is not available.
