Sunday, August 06, 2006
We have a deep fryer but don't really use it much - the smell is usually more than I can bear. However, in the summer, we can use it outdoors and then it's really not a problem. We tried making onion rings for 4th of July - as you can see, it was pretty successful but we had some problems getting the batter to stick to the rings. We ended up with a thin, crunchy coating - not at all bad, but it'd have been nice to have a thicker coating. Except for buying pre-battered onion rings, frozen (not a great option) - does anyone know of a good way to ensure onion-success? We'll gladly give it another go.