1 large yellow or sweet onion, divided into rings that are 1/2 inch thick One-cup milk 1 tablespoon of vinegar One-half cup sour yogurt 1 cup flour, all-purpose 1/2 tablespoon of salt 1/4 teaspoon of black pepper One teaspoon of garlic powder Canola oil was what I used for frying; something with a high combustion point should be used.
Add 1 inch of oil to a Dutch oven over medium heat, or enough to cover the onion rings. If one is available, a deep fryer may be utilized.
Whisk together 1 cup milk and 1 tablespoon vinegar in a medium basin; set aside for 5 minutes. Blend in half a cup of sour cream.
Whisk together 1 cup flour, 1/2 tablespoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder in a separate receptacle.
After separating the onion rings, coat each one in the milk mixture before dusting it with flour. To reduce the amount of grime on my hands, I transferred the contents from the wet basin to the dry bowl using a fork. Once more, coat in flour after a second dredging in the milk mixture. Plate the completed onion rings until they are prepared to be fried.
When the oil reaches 375˚F (or a temperature that causes the onion rings to sizzle) according to a thermometer, arrange three to four double-breaded onion rings in a single layer and fry for approximately three minutes, turning them midway through the process, or until the outer skin becomes light golden brown and crisp. As the onion rings cool, place them on paper towels to absorb any surplus oil.