On Jul 26, 4:05 pm, Steve Wertz > wrote:
> On Thu, 26 Jul 2007 17:46:37 -0000, kuvasz guy wrote:
> > what's the recipe for the right batter? And would you use the same
> > for home made onion rings?
>
> I use the same batter for onion rings as I do for fish - 2/3rds
> flour, 1/3rd rice/potato/corn starch, baking soda, and very cold
> water - never egg. Sometimes I'll add some finely ground
> cornmeal (cornmeal whizzed in the spice grinder). Salt, and any
> seasoning I feel appropriate for what I'm frying.
>
> It's usually a pretty thin batter - never thick and bready. That
> soaks up more oil.
>
> -sw

thanks -- I probably would have made it too thick -- I thought beer
was usually added to this recipe...

...fred