Michael "Dog3" Lonergan wrote:
> "Sheldon" writes:
> >
> > Probably the fact it was a commercial deep fryer. Typical home deep
> > fryers can barely hold temperature with small quantites and most folks
> > overload them, especially with onion rings which are like 98% water
> > which tends to cool down the oil substantially. Whether breading sets
> > up well enough to stick when deep frying is very dependant on correct
> > oil temperature at the onset and that it's maintained throughout the
> > cooking process. If at the onset the oil cools too much the oil
> > penetrates too deeply and the breading absorbs too much oil, becomes
> > heavy and falls off in chunks. To successfully make deep fried breaded
> > onion rings at home make only a small quantity at a time... and slice
> > the rings thickly (1/2"), with lots of thinly sliced rings there'll be
> > too much surface area introduced into the oil at once which will also
> > tend to lower temperature. Unless one has a quality deep fryer with a
> > rather large capacity (at least a gallon) it really doesn't pay to
> > attempt onion rings at home... unless all you want to make is like one
> > very small portion at a time. With onion rings the oil should be
> > rather hot (375ºF).
> >
> > Sheldon Vidalia
>
> Good tips Sheldon. I don't think I crowd the deep fryer but I might be
> slicing them too thin. I'll also pay closer attention to the temp in the
> fryer. I usually keep the oil at 350. I'll scorch it up a notch

You can bake onion rings too.

Look he http://www.onions-usa.org

Sheldon Tears