Sean Lilley

Sean Lilley

Sandton, Johannesburg.
Sean Lilley
More ideas from Sean
These are excellent. I have been making them for years...got the recipe originally from Woman's Day magazine, a column called Men Cook, back around 1976! Slice them thin and knock off excess batter on the side of the bowl. They fry up quickly. Extremely crisp. Used to make these when having company and frying seafood and everyone loved them. I usually make onion rings with buttermilk now, because I don't usually have beer on hand, but these are good and bring back many memories of times…

These are excellent. I have been making them for years...got the recipe originally from Woman's Day magazine, a column called Men Cook, back around 1976! Slice them thin and knock off excess batter on the side of the bowl. They fry up quickly. Extremely crisp. Used to make these when having company and frying seafood and everyone loved them. I usually make onion rings with buttermilk now, because I don't usually have beer on hand, but these are good and bring back many memories of times…

Set out a plate of these crispy appetizers and watch them disappear. The beer batter nicely coats the onion and fries to a lovely shade of golden brown.

Set out a plate of these crispy appetizers and watch them disappear. The beer batter nicely coats the onion and fries to a lovely shade of golden brown.

Copycat Outback Blooming Sauce Recipe - familyfreshmeals.com - great on fries and onion rings too! YUM!

Copycat Outback Blooming Sauce Recipe - familyfreshmeals.com - great on fries and onion rings too! YUM!

Bacon Onion Rings with Bacon Ranch Dipping Sauce. You won't be able to get enough of these crunchy, sinful onion rings!  from willcookforsmiles.com

Bacon Onion Rings with Bacon Ranch Dipping Sauce. You won't be able to get enough of these crunchy, sinful onion rings! from willcookforsmiles.com

Tony Roma's Onion Loaf  Recipe  THE BEST ONION RINGS!!!   Resturant tip:  according to Chef Santiago Magadan, who has been with the restaurant for 10 years. The onions are sliced and dredged in flour, then kept cold for at least a half-hour before being deep fried.  Served, with a cup of dipping sauce made from 50/50 mixture of the "Original" bbq sauce and mayo. The original bbq sauce is also served for dipping. They are great with no sauce at all!  See Original bbq sauce recipe on Sauces…

Tony Roma's Onion Loaf Recipe THE BEST ONION RINGS!!! Resturant tip: according to Chef Santiago Magadan, who has been with the restaurant for 10 years. The onions are sliced and dredged in flour, then kept cold for at least a half-hour before being deep fried. Served, with a cup of dipping sauce made from 50/50 mixture of the "Original" bbq sauce and mayo. The original bbq sauce is also served for dipping. They are great with no sauce at all! See Original bbq sauce recipe on Sauces…