Great Onion Ring (Vidalia or other) recipe?????

[christinew]

All:
I have tried soaking vidalia onion rings in buttermilk and then battering to just have the batter slide right off the onion ring once placed in the deep fryer. What am I doing wrong. Is this a CL question or am I cooking to heavy? Pretty soon I will be called Heavy C....heehee

Christine

[Dns]

It seems that many people had this problem including myself. Some people seemed to make the batter less thick, others (me included) just used our fingers to load the batter on the ring. Don't think its an onion problem though!
---denise

[lorilei]

Would it help to dip the onions in flour first to develop a "binding surface" for the batter to cling to?

I don't know if this would certifiably work, but it's worth a try!

[christinew]

You know that sounds like a pretty good idea to me....I certainly could test batch a few! Thanks Lorilei

[Deanna]

Hello all, you may recall I made the suggestion of dredging the onion rings in flour BEFORE dipping in the batter when this subject was discussed a month ago.

I had seen a program on television where a chef was preparing onion rings and this was his technique.

Has anyone tried it yet?

[lorilei]

... I guess you did!! http://www.cookinglight.com/bbs/smile.gif

Well, then someone should definitely try it. It's now certifiable. http://www.cookinglight.com/bbs/wink.gif

Didn't mean to unconsciously nab your idea!! Honest!!

[Deanna]

Lorilei...I didn't mean it that way!

Just wondered if any one had tried it yet...the guy on TV made it look so easy...

[christinew]

Ok now I am confused (well it does not take much for me to be in a state of confusion!).

Let me get this straight: Onion ring (naked)--dip in flour--dip in buttermilk----dip in four/cornmeal and seasonings---send into the fryer! Is this correct???