In article >,
"Cheryl" > wrote:

> Same way as beer batter, but different flavor. I didn't add any flavoring
> to the batter other than salt and pepper, and only salted them while they
> drained.
>
> I've tried making battered fried onion rings before, but the batter always
> tended to fall off in the oil while frying. These turned out beautifully
> and so flavorful!
>
> Amounts are approximate; I never really measure.
>
>
> 1-1/2 cups flour
> 2 eggs (recipe called for just egg yolks, but I used the whole egg)
> tsp salt
> tsp fresh ground pepper
> tblsp oil
> Oil for frying, or deep fry
>
> Mix and slowly pour in up to 1 cup champagne while stirring and keeping
> clumps from forming.
> Refrigerate for 3 hours.
> Dip slices of onion (I used small sweet onions) in the batter and fry in hot
> oil. Don't try to turn for at least 7 minutes to let batter set. Continue
> frying until the other side is evenly browned. Drain on paper towels and
> lightly salt while hot if desired.
>
> I tried this batter with sliced chicken and it was yummy, too. Doesn't meet
> my low cholesterol diet, but hey, we all need to fudge it sometimes.

Neat idea. I'd given up on batter due to the very reasons you mentioned.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.