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When you read that your fetuses have approached onion size, it makes sense that your last pair of shorts are fitting only by hanging onto your hips by the narrowest of margins, drooping suggestively below the belly bump.

What do you need?  Fried food.  What better to consume on a 100 degree day?  Onion rings, made with the kitchen air-conditioner (c. 1980) doing its best to combat the golden fried heat emanating from the stove-top.   Having no ready recipe (bread some onions in some batter, fry them), I found something that used only ingredients we had on hand.  It’s a good a way as any to choose a recipe.

Onion Rings


3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. water
1 egg, beaten

Mix dry ingredients; add water and egg. Batter will be thin. Dip onion rings in the batter and deep fry.

Aside from not having a deep fryer, so the bottoms became a little discolored (not burned, just not aesthetically restaurant style), we both decided these were some of the best onion rings we had ever eaten.  The batter didn’t dry out, and, more important, it didn’t separate from the onion part entirely when we bit into it.  I hate that.  You’re left with a mouthful of onion, and an empty shell of batter, which is just not the same as having both flavors combined in one glorious bite.  I was a little skeptical of adding the egg and water to the dry ingredients, as, when I fry battered things, I’m used to dipping in the egg, then in the batter.  But it totally worked.  And only seemed to get better as the cornstarch had a chance to thicken (I’m guessing).

Here are some in-process pics to whet your appetite!

Onions, all sliced and ready for the fry-o-later.


Mr. Apron prepares for his duties as fry cook with a little cheese stick pre-gaming.

The appetizing batter, resembling a large bowl of baby vomit.

I dip, I drip, I pose in my apron.

Mr. Apron wields his mighty Fry Fork.

The first batch!!


The obligatory foodie pic, piled onto a BBQ "chicken" sandwich.

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