Oh good, I’ll put them in a Kraft box, sprinkle them with bacon bits and he’ll be a happy camper !
I love onion rings and use to have a good beer batter recipe for them but haven’t made them in years.
LOVE Onion rings…LOVE them…don’t have a recipe, but there is a place here in ATL (FLIP) that does tempura, vodka, with a touch of sesame seeds in there.
Not so hard. Make a batter of flour and water. Or add beer or buttermilk. Take your thick cut onions, douse with some flour, dip in some batter, fry away. I have only done them once, and they turned out a lot better than I expected. I supposed I could go flour, egg, flour, batter to try and make something that would hold on better. But it pretty much worked.
Adding on to Eric’s recipe…I added a bit of beer (carbonated water also works) and sweet paprika to the batter. Turned out delicious. That said, I have only made them once…once.
Deep frying is just a messy business on the stovetop. Sometimes a deep fryer sounds like a good idea.
Boy, those onion rings of Leah’s look perfect! They look so light, if that’s possible.
Thanks for the tips, Eric and Jorge. I didn’t think it would be as simple as dredging in flour! I will try it as soon as I spot some Walla Walla onions around town.