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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Sooner Girl

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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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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Erin

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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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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Captain Lolo

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Altamonte Springs, Florida, USA

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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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cantcook

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Reviewed: May 19, 2009

Very good!

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Jen

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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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LollyPop

Cooking Level: Expert

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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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Corianne

Cooking Level: Intermediate

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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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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 12, 2007

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

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Cherry

Cooking Level: Expert

Home Town: Summerside, Prince Edward Island, Canada

Living In: Halifax, Nova Scotia, Canada

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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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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 26, 2004

good stuff... got rave reviews from my husband.

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TACOBLOCK

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Reviewed: Jan. 16, 2004

These were really good! Such a nice change of flavor from the normal beer battered or plain breaded onion rings. I used one large onion to one egg. Omitted the basil and oregano and didn't have any pepper flakes to use. This was enough for the two of us. Will keep the leftover coating for future batches!

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CLAIRE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 21, 2003

These were awesome! My family likes spicy foods so these were a big hit, my big kids ate them as fast as I could fry them up.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Sep. 18, 2003

this was the best onion ring recipe I have found...loved how the bread crumbs stuck to the egg mixture. My family thoroughly enjoyed it...even the spices! My husband said they didn't even taste like homemade! This will definitely be a keeper!

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TLTREECE

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Reviewed: Feb. 28, 2003

I tried this because I had a craving for onion rings but didn't have any beer or soda water to make beer battered traditional style onion rings. Anyway, these are pretty good! Mind you I didn't follow this to a tee. I used cracker crumbs instead of bread crumbs, and omitted the pepper flakes, oregano and basil. They turned out light and crispy, with a little zing from the cayenne. Thanks Luna.

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