Ingredients

How to make it

  • Crack 4 eggs into a measuring cup. Read the level and add that much milk. (4 eggs should be about 4 ounces. If so add 4 ounces of milk.)
  • Whisk the eggs and milk in a mixing bowl. Whisk in flour a little at a time. Stop when the consistency is like pancake batter that's a bit too thin. Dredge a ring through it. The batter is just right if a thick coat stays on the ring after a couple blobs dribble off.
  • Heat one to two inches of oil in a large dutch oven to 375 degrees.
  • Dip onion rings and green pepper rings in batter and put a few at a time into the oil. Maintain the oil temperature by not overloading with rings. If the oil cools the rings will come out oily.
  • Cook about two minutes, until golden brown. Remove the second they look brown enough.
  • Drain on paper towel. Shake on seasoned salt to taste.

Reviews & Comments 15

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    " It was excellent "
    sandygalesmith ate it and said...
    Yummo!
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  • debbie919 10 years ago
    Great batter recipe, bet it's great with zucchini too! Thanks, glad I ran across it!
    Deb
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    " It was excellent "
    mark555 ate it and said...
    I have flown half way around the world for good onion rings! Ok that was not the reason and it was not like I had a choice...but I do love good onion rings. Thank you for posting these.
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  • luvthewho 10 years ago
    I love homemade onion rings it has become, especially with vidalia onions. Which I just got a 10 lb bag, so I guess onion rings will be made tomorrow. Thanks for the post
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  • sweetthing1953 10 years ago
    Thanks for the comment on my Chuck's Chicken and Rice casserole. You and your wife sound like my kind of people. I actually live in a log cabin in the woods on 5 acres of land. This recipe sounds awesome. And since I live in Georgia, I will use Vidalia onions in the recipe!! Can't wait to try it. I'll try the chili powder in my mix and let you know how it is. Debbie
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    " It was excellent "
    robertg ate it and said...
    Great post old man (look who's calling who old man)will be using this often,It's a little like the one I use on fish.You got my high 5...Bob
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  • cabincrazyone 11 years ago
    The last time I made onion rings they got soft in about two minutes after removed from frier. Last night Elton Brown told me why. He said that when deep frying, as long as there is moisture coming out of the food (in the form if steam) the oil will not go in. If you continue to cook after the steam lets up, oil will soak in. That's why it's important to take the rings out the second they look golden brown.
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  • pat2me 11 years ago
    I would think any veggie would be good this way....mushrooms especially!
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    " It was excellent "
    sphere ate it and said...
    i used this batter for sweet potato fries and it was awesome
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  • cabincrazyone 11 years ago
    Shirleyoma has shown me that this recipe was just too vague. I have edited it for clarification.
    I have to confess it's been about a decade since we've prepared rings. I'll make a batch very soon so I can tweak the details. Sorry for not conducting a fresh test run before posting.
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  • shirleyoma 11 years ago
    I haven't made these yet, I don't understand about the eggs/milk yet.. did I miss your answer? hugsssssss
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  • shirleyoma 11 years ago
    Oh this sounds so good...... how do you measure equal parts ... eggs and milk????

    Do you measure a cup of eggs to a cup of milk? or 1 egg to 1 cup milk?? I'm serious.. I'm not sure.. hurry with answer, I want to make these.. hugssssss
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  • cabincrazyone 11 years ago
    Read below in alterations ...
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  • sweetwords 11 years ago
    I've been thinking about onion rings lately, and this sounds like just the right way to fix them!
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    " It was excellent "
    mystic_river1 ate it and said...
    Oh y eah this is great thank you Joymarie
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