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This was my first time making onion rings. I knew I didn't want those horrible stodgy ones you often get in cheap restaurants, so when I found this recipe with a beer batter, it sounded great. The result was even better than I expected; light and super crispy. Will definitely be making them again. Putting the ones you've already cooked in the oven while you cook the rest means you can keep them crisp and warm so they're all perfect when it comes to serving time.
Units: US | Metric
Serving Size: 1 (134 g)
Servings Per Recipe: 2