jeninga75
Sous Chef
Searched, but couldn't find anything. Head me in the right direction if there is an existing thread.
Anyway... What is the trick to keeping the batter on the onion? I've tried numerous times with different types and consistancies of batter and it all ends up falling off. Now, I'm not talking about when I'm coating them... batter stays on fine. When I put them in the oil though, the batter starts coming away. By the time I take them out there's less than half the batter left on them and I'm stuck eating deep fried onions lol.
Does anyone make their own onion rings? What's your recipe?
Anyway... What is the trick to keeping the batter on the onion? I've tried numerous times with different types and consistancies of batter and it all ends up falling off. Now, I'm not talking about when I'm coating them... batter stays on fine. When I put them in the oil though, the batter starts coming away. By the time I take them out there's less than half the batter left on them and I'm stuck eating deep fried onions lol.
Does anyone make their own onion rings? What's your recipe?