- Apr 28, 2015
- Grand Forks
So I am coming up on our annual fish fry Memorial weekend and need a little help. Each year we have tried to make our own onion rings and typically it turns into a failure. We really struggle to get the batter to stick resulting in less than desirable onion rings along with a fryer full of burnt batter and wasted oil. We have been very successful with our fish, cheese curds, deep fried deer heart, and a few other misc items but for some reason we have never gotten the onion rings figured out. So to my question, does anyone have any secrets to getting the batter to stick to the onion rather than just crumbling apart and ruining the oil in the fryer?