I haven't tried this one yet but have been meaning to.

I so almost posted this exact question last night... (while I was being useless at onion rings, and burning them).

So far my tips about cooking onions stop at "Don't do it while playing Halo Wars".

lol@ pompomtom... i think that tip applies for "anything cooking related" btw.

my hot onion ring tip: use tempura batter.

the key to anything deepfried is to make sure the item being battered is a) cold and b) dried with paper towels prior to dipping in batter and c) the oil temperature is somewhere between Really Fucking Hot and Surface Of The Sun. also: any moisture == hot oil explosion drama, which is No Goddamn Good At All.

have fun storming the castle, kids!

Tempura batter rocks.

I just got back from a sushi bar... we ate cooked food with lots of tempura.

try adding something carbonated to the batter at the last moment. air bubbles = crunchy . the more bubbles the crunchier. experiment with the beverage . beer is an old standby, but anything with bubbles will work. once you get the batter figured out, then you have to choose which camp you are in, thin slices or thick slices . i'm in the thin slice camp, but there are just as many ppl who prefer them thick

Always alternate wet and dry when battering things. In other words, if you start with wet onions, don't put wet batter on them. Either dry them or lightly dredge in flour (or dry pancake batter) before battering them.

For batter, tempura batter is good. Buttermilk pancake batter is good. Mix a little on the thin side using ICE WATER.

After cooking, cool on a wire rack instead of paper towel.

I hate really thick onion slices that leave the onion to batter ratio woefully out of proportion (I'm looking at you, Burgerville). Sorry, that's all I got.

beer or club soda for sure.

Curse you people! Now I've got to go make onion rings!

Recipe:

Slice some onions. Set them to soak in ice water for 30 minutes.

Put a cup or two of flour in a mixing bowl. Season with salt and pepper. (Lots. This is flour we're talking about.) Whisk in enough beer or club soda to make a nice, smooth batter. You want it about the consistency of pancake batter -- it shouldn't be so thin that it falls off of the onions. Season with a few good dashes of Tabasco or another hot sauce. Drain onions well and pat them dry, then add to batter. Fry at 350 to 375 until golden.

Oh, and any kind of onion is fine. Nothing wrong with red onions.

NOM NOM NOM! Y'all guys rawk!