Thread: advice...deep frying onion rings

Years ago when I managed a Shoney's, we kept the onion's in a container of ice water until ready to use. The process went like this: Ice water to Flour to egg mixture to breading.

Try this. Put your batter in the ice box for an hour or so. It makes it set up better. I like to do rings in about 325, a little cooler than fish. I've lightly corn starched them also and that helps. Gerald says to use Coors lite - WHAT?? Don't waste a good beer just for batter - I always keep a six of Stag around for battering and boiling shrimp!! It's too nasty to drink so nobody steals it, heehee.

Mine is as easy as it gets.
Go to Wal-mart and buy a 2 lb bag of House Autry Medium Hot breading. 1 cup of butter milk and one egg. Mix milk and egg together .
Then dip the onions in that and then into the breading . Then back into the liquid again and then back to the breading again. Below is what you get. Also we cut up boneless skinless chicken breast and batter then the same way. Finger licking good.
Also we have a great home made dipping sauce for them also.
Pete