Crispy Thin Onion Rings Recipe

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.