Reviewed: Mar. 25, 2012

These were awesome!!! I didn't put in any oregano, didn't have any. LOL! Other than that they were great!!

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Reviewer:

SUEMAMA

Cooking Level: Expert

Home Town: Fredonia, New York, USA

Living In: Newark, New York, USA

Reviewed: Nov. 4, 2011

This was really easy and really tasty. I didn't feel the need to use any additional seasonings. If you want a little crunchier onion ring: batter it, coat it in corn meal, and then fry it.

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MelissaAK

Reviewed: Oct. 27, 2011

this is a pretty good batter recipe to use as a base... i breaded onions and fish with this and both turned out beautiful and delicious... i agree with some of the other reviewers who noted how bland the recipe is...next time i will add some seasoned salt to the batter, to spice things up a bit!

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Andrea

Cooking Level: Intermediate

Home Town: Amherst, New York, USA

Reviewed: Oct. 20, 2011

YUM!! This batter was easy to make and actually stayed on the onions during and after frying. I used a whole bottle of Bar Harbor Blueberry beer and it gave it a really robust flavor. Batter was nice and thick too. Would definitely use again, but maybe using a fry daddy or something. I used just an inch or so of oil in a cast iron skillet. I'm thinking they'll do better if they're fully submurged in oil. Can't wait to try it on other veggies!!

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Amanda

Reviewed: Oct. 6, 2011

This recipe is so good. I always get compliments on the crunchiness of the batter. For those of you who think it's bland, it's important to season your onion rings right when they come out of the oil, while they are still really hot. I use a mixture of salt, pepper and a little cayenne pepper. Yummy. Thanks for the great recipe.

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ameroo

Reviewed: Aug. 28, 2011

Pretty good list of core ingredients. Now to spice it up season salt/paprika/cayenne/fresh cracked black/and a dash of hot sauce. Add a little of all and taste the difference.

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RecanizeGame

Reviewed: Aug. 4, 2011

A bit tasteless we added some garlic salt to the batter.

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Moses

Reviewed: Jul. 18, 2011

This is very good for onion rings, but did not like it for softer veggies, particularly for squash, just not right. Definitely will use for onion rings, though I liked it better when I added a little yellow cornmeal to the batter, and did not like it too thick. Thinner batter made them crispier.

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Reviewer:

di1949

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Coolville, Ohio, USA

Reviewed: Jul. 8, 2011

to much work

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hunter

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Jun. 16, 2011

I was looking for "The recipe". I have tried many batters, and I am afraid to say I'm still on the look out. The batter tasted bland. The batter stuck to the onions nicely until after they were cook then they fell off the onions as we were trying to eat them. Very messy to eat. It is missing something, but I just can't put my finger on it. I suppose I will keep on looking. I would not recommend this batter, but thank you for sharing as I am sure this is good to some. I am definitely not feeling the restaurant quality here.:-)

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