Onion ring batter.

[deepfryed]

I want to deep fry some onion rings before I do my turkey. What is a simple recipe for the batter? Can't wait for the turkey. Will be using peanut oil.

[LABS4ME]

I use "Don's chuck Wagon onion ring mix". It's available at Cub. Just a simple Tempura batter will work also, but I like the flavor of Don's better.

Good Luck!

Ken

[Eric Wettschreck]

I use the same batter I fry fish in. Here we go.

Bisquick

Warm and flat beer. (I cry everytime I pour it)

Pepper

Egg.

Crack egg into bowl, sprinkle in some pepper, dump in Bisquick, wisk in beer until it's battery. Not too thick.

[ice_shack]

Just curious where you can find warm and flat beer?

I have never seen it last that long.

I suppose if I open a can before I left for work.

That way I couldn't get at it.

But then there are the dogs....

they might get it, they like beer.

I'm gonna have to do some planning.

[Borch]

I use the same batter I fry fish in.

1 1/2 cup flour

1/2 cup Corn meal

2 Tbsp Old Bay

1 Tbsp Cajun Seasoning

1 beer(or enough to get it to the right consistency)

[Norsk Fisker]

Beer batter: equal parts beer and flour. Beer should be stale or fizzed out.

IT IS IMPORTANT THAT YOU ALWAYS HAVE KEY INGREDIENTS IN THE HOUSE

[fishnhooks]

For the beer batter recipes:

I believe that it is important to try a beer to make sure it is O.K. and then use a different one from the same case to let it set to get flat. You wouldn't want to use beer that didn't taste good in the first place.

"hooks"

[ghotierman]

my first job was a dishwasher at a restaurant that claimed to have the "worlds best onion rings" (The Junction Inn ..hwys 169/60 s. of mankato)

i had to slice about a hundred pounds of onions each saturday night. in short time i moved into the kitchen as an 'onion ringer'....dipped and fried rings all night.

since the restaurant is no longer in operation, i have no problem sharing the "secret recipe" and technique.

the batter was simply Hungry Jack Lite pancake mix. One box to a gallon of water (sorry i can't convert to household proportions) we'd go thru two to three batters each saturday night.

the key was in the batter technique. Flour, batter, flour, batter ...fryer...

the rings were rolled, coated in sifted flour, then dipped in the batter, then floured again, then put in the batter before hitting the oil. The double dipping gave the best coating...when they floated up golden brown they were the most delicious...(need to watch the fryer so they don't stick together)

That was the secret to the 'worlds best onion rings'! (

(I've yet to find a restaurant that serves anything close...)

I think the real secret is the double dip...getting a good layer of batter to stick to the ring.

good luck and good fying!

[anonamus]

Tried your onion ring batter last nite ghotierman and it was delicous. Thanks for the recipe.

Mike

[Whoaru99]

What was the consistency of the batter when you made the rings?

[Brother Bro]

Quote:

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my first job was a dishwasher at a restaurant that claimed to have the "worlds best onion rings" (The Junction Inn ..hwys 169/60 s. of mankato)

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I agree I have yet to find something better then those rings... We went there often before they closed.. I grew up in Courtland...so indeed we went to the Junction .... Thanks for the secret