I just tried these Beer-Battered Onions Rings from the March 2000 issue and I found that the batter did not stick to the onions very well which defeats the purpose of having them battered, don't you think? Any suggestions?
I havnen't even read the issues for the last several months.. will be my summer reading! I used to work at a restaurant that made incredible onion rings. I watched them do bot the onion rings and the zuchinni the same way... they would put them in the batter, then the panko breading, and repeat.. so each batch would get batter, breading, batter again, and a final dousing of breading. I hope this helps!
I'm glad to know I wasn't the only one with this problem. The batter had a great flavor, but I was hesitant to try them again. Thanks Annette, I'll have to try your suggestion.
I cannot remember which show it was...but last week there was a show where a chef was preparing fried onion rings...he first dredged the onions (after they were sliced into rings) in FLOUR...then battered.
Might try this...I haven't done the CL recipe...YET...so can't say if it helps.
I have made these onion rings several times. Several suggestions: dredge the onions in the batter with your hands -- this is messy, but when I tried it with tongs, it didn't stick very well. Use a slightly lower heat setting than recommended in the magazine -- I think it says medium high, and I turned mine down to medium. I used a bit more oil than called for in the recipe and also did not leave the onions in the pan quite as long. Occasionally the batter separates from the rings, but you may want to try again, as these are just delicious.
When I made these onion rings, I did use less liquid (beer) than was called for. The batter was a bit thicker, and seemed to stick to the onion rings well.
You might want to try working with the batter a bit until you get a consistency which seems to work.
This recipe makes lovely rings if you use red or purple onions!
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