Reviewed: Jul. 31, 2008

Great with Panko bread crumbs. I fryed them in a skillet with Olive Oil. They cook very quickly this way: 30 seconds on each side.

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~LadyEquus~

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

really good

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Shun

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Reviewed: Jul. 30, 2008

soooooo good

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Kris

Cooking Level: Intermediate

Living In: Madera, California, USA

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Reviewed: Jul. 30, 2008

We weren't crazy about the bread crumbs on these

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Donsgirl01

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Ashby, Massachusetts, USA

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Reviewed: Jul. 29, 2008

I did as the directions said, but they just came out bad. Not sure what happened, but I won't be making these again! Sorry!

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princessducky

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Reviewed: Jul. 27, 2008

Oh my gosh. I thought I rated these yummy onion rings long ago. This recipe, however messy and time consuming, always turns out one of the best tasting (and textured) rings I've ever had. I added some additional spices, but nothing different than other reviewers here used. LOVE the crunch from these! Mine are fried in a large cast iron skillet starting at 360 degrees. Each batch takes exactly three minutes (turned once) and come out excellent every single time. Thanks for such a wonderful un-soggy recipe!

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Mrs. Snell

Cooking Level: Expert

Home Town: Findley Lake, New York, USA

Living In: Tionesta, Pennsylvania, USA

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Reviewed: Jul. 26, 2008

Very good!

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Sara

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 22, 2008

This is a very good recipe. My husband loved these onion rings. There were a lot of steps involved and it takes longer than I thought it would but I will still make them again.

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BrownEyedGirl

Cooking Level: Beginning

Living In: Gallatin, Tennessee, USA

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Reviewed: Jul. 19, 2008

What a keeper! Season the batter though, not after they are cooked.Cook 1.5 minutes and turn.They will be devoured!

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Kathy

Cooking Level: Intermediate

Home Town: Wonder Lake, Illinois, USA

Living In: Rowlett, Texas, USA

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Reviewed: Jul. 13, 2008

Absolutely delicious! I, too, drained them using cooling racks in the sink..clean up was simple. The texture and crispiness are outstanding. Thanks for such a great recipe.

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madninnie

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Reviewed: Jul. 9, 2008

love love love!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jul. 8, 2008

Without a doubt the best onion ring recipe I've ever tried. My husband couldn't stop eating them! I will most certainly be trying this recipe again.

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Kym Fischer

Cooking Level: Expert

Home Town: Plover, Wisconsin, USA

Living In: Biloxi, Mississippi, USA

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Reviewed: Jul. 8, 2008

I tweaked this recipe and made it gluten free and slightly healthier (as fried foods go. I used Panko bread crumbs which fry up so crispy. I also fried these in a skillet on medium heat and used extra virgin olive oil which I think gives it a nice flavor. These go so fast. They are amazing!

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sunshinequine

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

the best onion rings ever!

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Priscilla

Cooking Level: Intermediate

Home Town: Lodi, New Jersey, USA

Living In: Hopatcong, New Jersey, USA

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Reviewed: Jul. 5, 2008

Perfection! I have been trying to make the opposite of doughy beer battered onion rings and these are just what I needed. Yum!

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Elle Kasey

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Reviewed: Jul. 1, 2008

amazing onion rings...

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NYC

Living In: New York, New York, USA

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Reviewed: Jun. 30, 2008

SO worth the work!

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joan

Cooking Level: Expert

Home Town: Thorold, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 26, 2008

Very good recipe. They are a lot of work, so I won't make them on a weeknight again, but quite tasty.

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theworkhorse1

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Reviewed: Jun. 23, 2008

This onion rings are awesome. I followed the suggestion of another reviewer and instead of frying them I baked them in the oven on 350 for like 30 minutes. I just sprayed a lot of pam on them. Also I didn't have baking powder so I just left it out and they were great without it. Can't wait to make them again. Was well worth the effort

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okimadoki

Cooking Level: Expert

Home Town: Nuremberg, Bayern, Germany

Living In: Austin, Texas, USA

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Reviewed: Jun. 23, 2008

These were the best onion rings ever. My sister and I made these and we (of course) made several modifications. First, we used 1/2 rice flour and 1/2 whole wheat flour. The rice flour makes the crust much crunchier. Instead of regular bread crumbs, we used the crumbs you use to make fish/shrimp fry. Also, we didn't have a rack to let the onions drip the batter. We just put all the onions in the batter at once and take them out individually and bread them. We immediately fry them after that. Doing this gave the onion rings a wonderful taste and crunch.

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