Reviewed: Nov. 28, 2007

This was pretty good. I used it for onions, but also on some green beans.

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WEEAIRYCREATURE

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Sun Valley, Idaho, USA

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Reviewed: Nov. 7, 2007

So delicious, so easy and so fast!! I made mine with soda water like the suggestion says I can and they came out incredibly light and melt in my mouth-eriffic! Thumbs up!!

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caryn

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 12, 2007

These were delicious - made these for the guys on game night with burgers, and not a single one was left over for me. Technically, I guess I could say this review is my boyfriends, he raved about them and immediately found beer was the secret ingredient. Will be making them again so I can actually try some next time!

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 16, 2007

Wow, These were so good. Thanks

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SATRIA

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Reviewed: Jul. 2, 2007

These are so very good. The best I have ever made in fact. My son keeps asking me to make them again. I used the carbonated water and it worked great! I also used vidalia onions. So easy to make, and light and crispy to eat. Thanks for this recipe!!

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SASSY43028

Cooking Level: Intermediate

Home Town: Howard, Ohio, USA

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Reviewed: May 24, 2007

NO REAL FLAVOR TO THESE RINGS. ADDED A LITTLE SUGAR AND THEY CAME OUT A LITTLE BIT BETTER

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LAURA

Cooking Level: Beginning

Living In: Milford, New Hampshire, USA

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Reviewed: May 15, 2007

This recipe is great! The batter is so light. I added a bit more seasoning just to give them a little more flavor. Will make again!

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CMCADAMS

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Reviewed: May 7, 2007

Yum Yum Easy Easy. The best I've ever had! If the batter seems to thick, just keep adding beer until it gets to consistency of pancake batter.

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Wuzzi

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Reviewed: Mar. 13, 2007

Very good especially dipped in honey mustard.

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Laurie

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Palm Harbor, Florida, USA

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Reviewed: Feb. 23, 2007

The batter for these onion rings was light, crunchy and delicious. I used carbonated water instead of beer.My husband's biggest complaint about onion rings is that they are never thin enough. He cut onions to his specifications and gobbled the fried rings up greedily. We skipped supper that night.

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Jean J.

Cooking Level: Expert

Living In: Athens, Ohio, USA

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Reviewed: Feb. 12, 2007

The Best! I used Red Onions, Perrier water (instead of beer), and added cajun season salt to the flour. Very light, and flavorful!!

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Jilly-O

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Reviewed: Feb. 8, 2007

We thought these were pretty good but did need more seasoning. I let the batter sit for about an hour for the yeast in the beer to 'mingle' with the flour, ended up adding just a little more flour to get the consistency I wanted, then salted them immediately after taking them from the fryer.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 17, 2006

Very nice,easy and well liked by all.

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DAMOMMA94

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Reviewed: Nov. 16, 2006

Good, but not the best I've made. I'll keep trying to find my old recipe.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Aug. 30, 2006

I used this recipe for our annual Fry Fest (eat everything deep fried and don't do this for another year!!!) I used vidallia onions and tried some shrimp in the batter, as well. It coated the food beautifully and held together great, which is what I was looking for. Easy, easy. Good simple recipe for a batter. Season as you wish, before and after.

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Linda

Cooking Level: Expert

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Reviewed: Aug. 29, 2006

These were the easiest onion rings I have ever made! Other recipes I have tried required beating eggs and so forth, yet didn't produce anything better than these. They fried up perfectly and were so light and crispy. I added a bit more salt and pepper, but that was all. My husband and I both loved them. We will be having these quite often!

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SandyBakes

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jul. 30, 2006

i love this batter. i've used it numerous times to make onion rings, as well as calamaris and cubed mozzerella. i replaced part flour with italian seasoned breadcrumbs to add extra flavor and it's just delicious.

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nesta

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Reviewed: May 16, 2006

Very good will definitely cook again, if you salt as soon as you finish cooking it adds a lot of flavor.

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Reviewer:

GroTom

Cooking Level: Intermediate

Living In: Alexandria, Louisiana, USA

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Reviewed: May 14, 2006

First time making onion rings. We thought the salt content was not enough at first then added to much, so they came out very salty. But next time I think I will add some other spices to the batter.

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