Ingredients
4medium white onions
1cupwhole milk,or 2%
3eggs,beaten
1tspsalt
2cupspancake mix
Canola oil,for frying
Preparation
Slice onions into rings ¼-inch thick.
In a large ziplock bag, add the onions, eggs, milk and salt.
Close the bag tightly with some air in it so it is kind of like a pillow and carefully shake until all combined.
Let the air out, reclose and put in the fridge for 2 hours.
Drain the onions and toss with the pancake mix.
Using tongs, tap excess pancake mix off onions against the side of the bag.
In a cast-iron skillet, add oil ⅓ the way up the pan.
Fry rings for 1 to 2 minutes or until golden brown.
Drain fried onion rings on brown paper bag or on a cooling rack.
