Reviewed: Oct. 1, 2009

The spices called for in this recipe are a bit odd for my palette; instead, I substituted the oregano and basil for paprika and garlic salt--these spices work really well with the cayenne and red pepper flakes. Also--for an easier and quicker clean up, forget the separate bowls, and put the sliced onions in a gallon-size ziplock bag. Add the flour mixture and shake to coat all onions. Then, simply pour in the liquid mixture and shake again. Finally, add in the bread crumb mixture and shake. Make sure to separate the onions before you fry them. This is much easier and clean up is a breeze!

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10 users found this review helpful

Reviewer:

Sooner Girl

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Aug. 26, 2009

So good! We don't do fried food at home very often, and these were my first try at onion rings...but they turned out great! I never buy egg substitute, so I used 3 eggs with a splash of milk and a few shakes of tabasco instead (and left out the red pepper flakes). I only had 3 onions but there was lots of extra flour/egg/breading to do more. My husband suggested cuting the onions thiner, but I enjoyed them as is. I dried them on a wire cooling rack over a cookie sheet lined with paper towel as suggested, and it worked well - kept them crispy and was easy clean up.

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5 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jun. 20, 2009

Per other reviews suggestions I omitted the oregano and basil and added garlic and these onion rings were awesome! Now I just need to find a good recipe or a dip!

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4 users found this review helpful

Reviewer:

Captain Lolo

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: May 31, 2009

I omitted oregano & basil, but added garlic powder. I also saw a recommendation to drain onion rings on a cookie cooling rack with paper towels beneath. Very helpful. The onion rings turned out great. Definitely a keeper.

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7 users found this review helpful

Reviewer:

cantcook

Reviewed: May 19, 2009

Very good!

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4 users found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Reviewed: Jan. 8, 2008

This recipe was ok..... it didnt really have a good flavor and was a little too strong.

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4 users found this review helpful

Reviewer:

LollyPop

Cooking Level: Expert

Reviewed: Oct. 13, 2007

Very good, the batter stuck very well to the onions. Wasn't very spicy, we added some more cayenne pepper to "kick it up a notch.."

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6 users found this review helpful

Reviewer:

Corianne

Cooking Level: Intermediate

Home Town: Waynesburg, Ohio, USA

Living In: Canton, Ohio, USA

Reviewed: Aug. 11, 2007

These were fantastic! Great texture and flavor, but we sure didn't consider them spicy at all. DH thought there was too much oregano, but I used mexican instead of italian so that may have been why. I only did two onions and there wasn't enough batter for all of it. So if you are doing 4 you should double the stuff. I used egg beaters in the carton for this. My DH had me do some shrimp in this too and said it was a winner. This is a definite keeper, thanks Luna.

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15 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Jun. 12, 2007

Love these, they are easy to make and sastify that craving every time!

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6 users found this review helpful

Reviewer:

Cherry

Cooking Level: Expert

Home Town: Summerside, Prince Edward Island, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Mar. 28, 2004

We just did not care for the basil and oregano. I will try this again leaving those out and adding garlic powder. I always drain fried foods on a cookie cooling rack with a paper towel underneath so the food stays crisp on all sides.

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17 users found this review helpful