for 8 onion rings
2 large white onions
3 slices mozzarella cheese
2 cups flour (250 g)
2 cups breadcrumb (230 g)
oil, for frying
Method of Preparation
Peel and cut onions into 1-centimeter rings. Separate the rings.
Slice the mozzarella into 4 even strips.
Place a smaller onion ring in the center of a larger one.
Fill the gap between the rings with the mozzarella strips. Repeat with remaining onion rings and freeze for 1 hour.
Place the flour, eggs, and breadcrumbs into three separate bowls.
Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
Fill a large pot with oil and set over medium high heat until it reaches (175˚C).
Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.