Ok....I'll toot my own horn.
I do beer battered onion rings. Nice and crispy, and they stay that way even after sitting.
They are twice fried similar to doing hand cut fries. First fry at 300 to set the batter, no color.
Fry to order at 375. Shake of my seasoned salt, fresh made buttermilk ranch on the side.
They are a major pain in the ass to make, but well worth the effort. Get great feedback from my customers.
Simple beer batter.....
3 16oz cans of beer
1/4 c granulated garlic
1/2 c granulated onion
3 T baking powder
1 good hand full salt
1 1/2 lbs corn starch
flour to thicken....you just have to eyeball it....not too thick, not too thin.
Mix very well, let slake for 10 min, dip rings, shake off excess, drop into the fryer.
The dry ingredients are estimated, I have made this so many times, I just eyeball everything.
This will yield enough batter to do about a dozen onions worth of rings. YMMV
<message edited by chefbuba on Tue, 08/21/12 11:54 PM>