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January 01, 2007


Lynn D.

We used to have a tradition of making fried onion rings when the Walla Walla Sweets first came in season. We used a beer batter and I really cannot imagine anything better. Perhaps you will need to make another batch for comparative purposes. Why not just fry up some fish with the same coating? I think that would be divine with coleslaw and root beer floats for dessert.


Ha. Benj and I were at Little Pete's in Philadelphia and we got their Reubens and Benj went so far as to order rings with it and although I had remembered every nuance of their sweet and sour Reuben I'd forgotten about the rings until that moment and when I ate them I forgot to expect such unadulterated pure pleasure. Crumbly type batter, thicker rather than thin, but the onion itself was divine, oh, divine.

I must have had some good rings 'round here or I'd have missed them more. Now, where were they? And rings are good dipped in beer if the batter isn't already beer batter . . .


You took the words right out of my mouth along with the onion rings. The only problem with that is that I could never have writen anything that well. This has got to be one of the best writen and funnist things I've read in a long time. Gad, I really do love onion rings more than french fries. I do not think I need any more reasons to buy a deep fat fryer but my doctor keeps telling me no, just eat more oatmeal.


Mmmm! Now I'm going to have to make some!

How about serving them with a nice thick rare charcoal-grilled ribeye and a gorgeous salad? Sort of like a steak frites, but better - and it would be easy, timing-wise, as the salad could be made ahead and the steak wouldn't require much attention on the grill (and you can always delegate outdoor grilling duty to some willing dinner guest, as I do, while you finish up the onion rings - I'd certainly be willing to work for THAT dinner!)


Heath took the words out of my mouth - a perfectly grilled steak, and this freakishly warm weather we've been having this winter lends itself to outdoor grilling.

I've always loved onion rings, too, and can't remember the last time I had good ones. Maybe at this hot dog place in New Jersey my husband took us on a pilgramage to, called Rutt's Hut; I think they were pretty good there although probably just shaken out of a freezer bag.


Um, I meant "pilgrimage" - I knew that word looked funny!


I like both the fish and the steak ideas.(Lynn-the Walla Walla tradition is an excellent one, and clearly should be revived.) In the meantime, zp, if you think of any good onion rings on offer anywhere in Pittsburgh...please let me know, because I'll be there in a flash.


If it were me there would be no meal built around the onion rings. The onion rings would be it! I would want nothing to distract from them.

And I never see onion rings on any menu except for that of chain restaurants and on those occasions when I have tasted them I've always been disappointed -- the onion rings all seem to have a gummy coating and leave a weird aftertaste.

I think the only way to get good onion rings (ones that are crisp and breeze-light -- I love that description!) is to make them yourself.


A great way to welcome the New Year. Just the post after I finished writing about Crispy Cabbage pakoras! I couldn't but think of onion rings about that time!


brave. a true benefactor. I love people who fry for company, they are generous and deserve many medals.
happy new year!


If I had to choose only one fried side dish to eat for the rest of my life (the desert island side dish, as it were), I would choose onion rings. (Okra would be a close second.) One of my late, lamented favorite restaurants in Seattle served gorgeous onion rings with a pulled pork barbecue sandwich and cole slaw. Perfect.

Now I'm hungry.

redfox (lindy's daughter)

M & F got a little electric deep-fryer as a wedding present, and the onion ring recipe that came with it -- a beer batter -- is delicious. Of course you can only fry about 4 rings at a time in the fryer, but it's still worth it. Mmmmm.


I thought you looked like Mrs. Basil E. Frankweiler. Not that we know, really, what she looks like. But when I mentally researched my mental image of you, I found that it corresponded to the mental image I've always had of Mrs. Basil E. Frankweiler. You know, the one with the mixed up files?


On further reflection, my mental image was based, I think, on the very much copyright protected illustrations by Konigsburg - not available through Google. I wonder if it's the macaroni and cheese episode, from the book, that somehow linked the two of you in my mind?

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