Serves: 5
Total Calories: 4
AT CAMP:
1. Peel then slice onion into desired ring size.
2. Mix batter into water (to make thinner than what you’d make for pancakes).
3. Heat Crisco in skillet.
4. Coat rings with batter.
5. Fry to golden brown; drain on paper towels.
Notes: Salt and pepper may be added to batter as its sweet, particularly when using Vidalia onions, or use seasoned salt, Essence of Emeril, Lemon or Cayenne pepper if substituting red or white Bermuda onions to make spicier rings.
Fun Fact: A “col” is a mountain pass.
This Camp Onion Rings recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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