Anillos de CebollaFor a classic and crowd-pleasing appetizer, these crispy onion rings are a hit with both kids and adults. Using yellow Spanish onions ensures a sweet and savory flavor.
1largeyellow onionpeeled, cut into 1/2-inch slices, and separated into rings
All-purpose flourfor coating
Kosher or sea salt
Olive oilfor frying
Instructions
In a medium bowl, whisk together the milk and eggs.
Add the onion rings and let them soak for 10 minutes.
In a small shallow bowl, combine flour and a pinch of salt.
Remove the onion rings from the milk-egg mixture and coat each ring thoroughly with the flour mixture.
Place the coated rings on a platter and let them rest for an additional 10 minutes.
Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F, until a cube of bread turns light brown in 60 seconds.
Carefully place the coated onion rings in the hot oil, ensuring they are in a single layer (cook in batches if necessary to avoid overcrowding).
Fry, turning once, until the rings are golden brown.
Use a slotted offset spatula to transfer the crispy onion rings to paper towels to drain excess oil.