On Thu, 11 Aug 2016 09:18:18 -0400, Gary > wrote:

>Nancy2 wrote:
>>
>> No question club soda works great....but so does beer, which gives a
>> tang to the taste as well as bubbles.
>
>It's co2 bubbles that help keep the batter light. I use cold seltzer but
>I don't know if that would even help with oven baked battered foods.
>Works great in the instant-heat, quick-cook deep frying. I always make a
>tempura batter for coated foods.
>
>I don't think I would batter them then coat with bread crumbs either.
>Sounds like coating-overkill for a delicate slice of onion to me. The
>finished picture of them didn't look very good at all.
>
>I seriously doubt any restaurant would serve onion rings made that way.
>
>But...YMMV :-D Let us know how they turned out, Julie.

I agree that the bread crumbs would make them Onion Rings a la TIAD.
However that 6 ounces of tonic water is crying for two ounces of gin.
Hey, if ****ghetti with vodka sauce is a big hit fried onions a la 2ni
would be a blockbuster.