Onion Rings

"Fun recipe. I had just bought a huge bag of "just add water" pancake mix from my warehouse store and wanted to find some other way to use it up. I heated up my electric fryer to 350 degrees F. I ad..." See moreded a few teaspoons of spicy powdered seasoning until the mix was slightly pink (I used Old Bay, but I have tried Cajun, Curry, and Seasoned salt and pepper too. I dredge chunks of food in the dry mix and set aside. I then mix a little beer into the dry mix to make a thin batter, re-dip the food in it, and then drop them gently one at a time into the hot oil. I fry until the food floats and turns deep golden brown. The oil stays clear because the batter sticks to the food, holds up really well to heat and complements a variety of flavors. Try it with chunks of chicken, seafood, eggplant, carrots, onion rings, squash, bell peppers, cheese stuffed jalapenos, peapods, green beans, hot dogs, broccoli, cauliflower, etc."

"I felt that this recipe required some seasoning so I added my usual garlic and onion powders, a special blend of bread dipping spices, hot sauce and I replaced the liquid with beer. Even though I dres..." See moresed this up a bit, I'm still giving this recipe five stars because using pancake mix is ingenious. I used Bisquick. I also floured my onions first to help the batter adhere. For those who mentioned that their onions were greasy probably did not have the oil at the right temp. It should be about 350 degrees. A simple candy thermometer will help with that. My family loves onion rings but rarely orders them in a restaurant because they hate how the onion always slides out from the coating. Amazingly, this did not happen (maybe due to the flour coating) and my gang said that these were the best rings they had ever eaten. Can't thank you enough "T"!"

"This batter was really good. I coated the rings in the dry pancake batter to start with and then put them aside. Then I used 1 cup of beer in place of the liquid and added lots of seasoned salt. Then ..." See morewhen they came out I sprinkled with salt. The only problem was that I set the stove at med/high heat and it was way too hot. The rings became too browned after cooking only 10 seconds. Even after I turned the dial down to 4, they were coming out the same way. I had to stop frying them because my whole kitchen was filled with the smoke that was coming out from inside the pot and the smell of onion rings has still not gone away after 15 hours (and I've kept my windows open all night) I would not make these again unless I used a deep fryer."