Perfect Onion Rings

Not long ago I had a yen for onion rings - but my husband reminded me that the last time we made them, they didn't turn out very well.

I started wondering why - we used a commercial tempura batter that tastes good on other things, so should have made good onion rings.

So... I did some searching and found the answer.

Before you batter the onion rings, boil them for a few minutes!

I probably let mine boil for about 10 minutes. Then took them out and drained them and let them dry before going into the batter. Interestingly, we made a mistake with the batter - but it turned out fine.

I didn't have a full cup of mix left, but my husband didn't realize that there wasn't enough in the bowl, so added enough water for a full cup. So the batter was on the thin side. I'm thinking that next time, I'll add a little extra water on purpose.

Using good hot oil - deep enough to cover both sides at once - we cooked them until the batter was golden brown.

My only regret about the whole thing was that I hadn't bought more onions.