1 large onion, Walla Walla if you fancy, sliced into 1/2-inch rings and separated
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup curry powder, divided
1 cup milk, plus more as needed
3/4 cup Panko bread crumbs
1 quart peanut or vegetable oil, for frying
Plenty of Red Duck Curry Ketchup, for serving
Combine flour, baking powder, salt, and 2 tablespoons of the curry powder in a medium bowl. Coat the onion rings in this mixture and set aside.
Add egg and milk to the flour mixture and whisk to combine thoroughly. In a separate medium bowl, combine the Panko bread crumbs with the remaining 2 tablespoons of curry powder. Prepare a cooling rack by setting it over a cookie sheet to catch batter drippings.
Dip each onion ring into the batter and coat it completely, then transfer to cooling rack. When the batter stops dripping, put each onion ring into the Panko mixture and coat completely. Repeat this process with the remaining onion rings.
Heat up the frying oil to about 375F degrees. Fry onion rings until deep golden; drain on paper towels. Serve hot, with lots and lots of Red Duck Curry Ketchup. Serves about 4 as an appetizer.
Recipe adapted from Allrecipes.