So my wife is going to be gone all weekend, which pretty much means eating out and perfecting junkfood for me. This time I am going to work on making fried onion rings. I have a wok (no electric deep fryer or thermometer), a frying basket, peanut and corn oil, onions, flour, eggs, and panko crumbs. I was wondering if anyone had any suggestions re:
what type of onion to use,
best breading options,
My perfect onion ring (from a hamburger joint in Portland Oregon, 4 years ago) has an uneven, thin crust, obviously not a beer or tempura type batter, a liberal use of spices... and is fairly thickly cut.