- Not enough batter. When there’s too little batter, the
onion is exposed to the full ravaging power of the oil. Its
sugars rapidly caramelize and then burn, while tissues dry
out, turning papery and tough. - Too much batter. This is almost worse than having batter
that’s too thin. Instead of staying light and crisp, an onion
ring with too much batter will retain too much internal
moisture, and as soon as it comes out of the oil, the batter
starts getting soggy.
nandana
(Nandana)
#1