Do at Home Onion Rings
So much fresher and better than the frozen ones.
Reviews
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I have tried several recipes for onion rings lately and this recipe is by-far the best I have yet to try. The baking powder makes the batter puff up around the sliced onion and is um um good! The most difficult part about making them is trying to keep from eating them before they get to the table! -
Hi MizzNezz; These are the most scrumptous, crispy and easy to make ONION RINGS. They cooked so quickly and had a nice golden brown color. They are the best that I have ever made or had for that matter. Took me a while to find your recipe. I got a craving for Onion Rings and started to look through the ZAAR, and there you were, how lucky for us. Will be passing your recipe on to all my friends. Thank you for posting and sharing with us. "Uncle Bill"
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Ms. Willenborg: This recipe was great. My family and myself were eating leftover polish sausage and meatballs from the holidays and I wanted to compliment the meal with something other than a potato recipe. As a previous review stated the only thing difficult about the receipe was to keep the rest of the family away while making them. The only thing that I would change about your recipe is to inform the next reader to cut their onion about 1/2 inch. Other than that I would NOT change a thing. Kelly
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5 stars with an asterisk: the first few I fried up were a little bland, so I added some seasonall. Then they were amazing. Next time I'm going to add some cajun seasoning, to give them a little zippy zip. Overall, excellent-crispy, brown, and delicious! Oh, and I did dust the onions with flour before I battered them, the batter stuck on perfectly.
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These were great! I use soy milk instead of regular, and added some cayenne, seasoning salt, and paprika. Served with ketchup and ranch dipping sauce. Thanks Inez, for another wonderful recipe.
