Amy's Best Ever Onion Rings Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 28, 2011
I think some people misunderstand what these are supposed to be like when they finish. They are not the battered or breaded type one commonly finds in restaurants. These are a much more delicate dish that was very popular in the Midwest in the '50s and '60s.
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Reviewed: Jul. 19, 2010
This is a great recipe and I was able to make it gluten free for my daughter and myself.... Thank you so much....
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Reviewed: Jan. 6, 2007
Using 2 beaten eggs with 1 Tlb. of milk beaten in as batter for the onion ring will help keep the flour on while frying. Dip well in egg mixture, place in lg. ziplock bag. Using *rice flour* will make anything you fry "crispier!" Frying with veg. oil is healthier too!
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Reviewed: Nov. 3, 2005
I tried this recipe as I was looking for something quick and easy and quickly found that not having a binding agent meant batterless rings. I ended up having to take the rings out of the flour mixture, dip them into a mixture I made of egg whites and milk and then put them back into the flour mixture in order to get the batter to stick. Once I did that and fried them, they came out okay.
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Photo by Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA
Living In: Clarkston, Michigan, USA

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