Michael \"Dog3\" Lonergan wrote:

> Like Andy I've always had the same problem. I'll try the flour and maybe
> zip lock bag next time I make them. I'm always disappointed in the way
> I've made them. I've used tempura batter with moderate success.

I can't say that I have ever had onion rings that have been great. Even the
best I have had tend to be grease laden. They are something that I have
learned to sneak from someone else's plate because they always taste better
when pilfered and it saves me having to eat an entire serving, something that
is bound to leave me in gastric discomfort. When I absolutely have to have
deep fried onion I prefer to go to an Indian restaurant for some onion bahj
<sp?>.