Categories: Sides
Ingredients
- 1 large onion
- 2 cups milk
- 6 cups peanut or canola oil, for deep-frying
- 1 1/2 cups all-purpose flour
- 1 tsp Lawry's Seasoned Salt, plus more to taste
- Kosher salt
Directions
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Use a mandolin to slice the onion into super-thin rings. Place the onions in a bowl, pour the milk over them, and let them sit there for 1 hour.
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In a 4-quart saucepan, heat the oil over medium-high heat to 350.
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In another bowl, mix the flour and Lawry’s. Grab a handful of the onions from the bowl, squeeze them out, and dredge them in the flour. Shake off the excess flour, carefully place the onions into the hot oil, and fry, stirring them a bit so they don’t stick to each other, until golden and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the onions to paper towels to drain and season with salt or more Lawry’s. Repeat with the remaining onions.