Crispy Onion Rings

Wash and dry produce. Peel and slice onions into ½-inch-thick rounds; carefully separate rounds into rings. Place ¾ cup flour in a shallow dish. Crack one egg into a second shallow dish; whisk with 2 TBSP water until smooth. Place panko in a third shallow dish. Season all three dishes with salt and pepper. Working from largest to smallest rings, press onion rings into flour until fully coated (you may not use all the onions—save for another use!). Gently shake off excess, then dip into beaten egg to coat. Let excess egg drip off, then press into panko until fully coated. (For less mess, use one hand for coating in the flour and the other for dipping into the egg.) Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated onion rings. (You may need to work in batches, using more oil for each batch.) Cook, flipping occasionally, until golden brown and crispy, 1-2 minutes. (If onion rings begin to brown too quickly, lower that heat!) Transfer to a paper-towel-lined plate and season with salt. Divide onion rings between plates or serve family style with special sauce on the side for dipping.