1/2 gal. peanut or vegetable oil

1 cup dry pancake mix

1 cup dry pancake mix plus 1 cup real beer

Frank Davis Sprinkling Spice or Tony C's to taste

1 large Spanish onion, sliced into

Frying thermometer

There are a couple of preparatory things you need to do when fixing this recipe.

First you want to slice the onion in rather thick rings this gives the batter a wider surface to cling to when the rings are dropped into the deep fryer or deep skillet.

Then once they're sliced you want to place them into ice-cold water immediately this lets the outside turn out crisp without the inside overcooking when they're fried.

Next you want to set them aside while you get the batter ready and while the oil comes up to heat which is exactly 360 degrees.

And finally, prepare the pancake mix that you're using according to the directions on the package. . .but substitute the beer for the water.

Then all that's left is to dip the rings first into a pan of dry batter, then into the wet batter which is seasoned with the sprinkling spice or Cajun seasoning, and then directly into the hot oil, dropping them in one at a time.

Ideally, they should fry for about 3 minutes flipping them only once until they become crispy and beautifully browned.

When they're done, remove them from the oil and place them on several layers of paper towels to drain. Sprinkle with additional seasoning if desired.

Onion rings need to be eaten right from the fryer while they're still piping hot!


Chef's Notes:

Krusteaz, Bisquick, Pioneer, and Aunt Jemima will all work in this recipe. Just be sure to pick the package that reads 'just add water.' What you don't want is a brand that instructs you to add milk and eggs!

Don't fry onion rings in a deep-fry basket. They'll stick to the basket!

Don't make the wet batter overly thick (i.e.'pasty')! The dredge in the dry mix will help give you the right crunchiness when they are fried.

It's okay to add a couple of dashes of Louisiana Hot Sauce to the batter to kick up the flavor.

Remember that the rings will come out greasy only if the temperature drops below 360! Use a thermometer, keep the temp at that degree, and you'll turn out some of the best onion rings you ever made at home!