Forum

I would so like to create what April Bloomfield makes for her onion rings used atop burgers.  It has incredible craggy crusts like no other.  Anyone has any ideas how she does it?  Here is a link showing the burger with onion ring on top.  https://www.ctbites.com/...ing-at-the-mayflower-inn

I was thinking she dribbles good amount of batter on flour coating or perhaps drizzle batter right onto onion rings while it is still being fried much like how tempura are done by experts.

Not quite what you want but it may get you closer Crispy Onion Rings (Baked or Fried!) | The Recipe Critic

A google search brought up this recipe for her burgers & onion rings in The Telegraph .. a free trial will get you behind the paywall! Her secret is a double dredge!

2 red onions: to fry the onion rings. Heat 5cm (2in) oil in a large frying-pan to a temperature of 180°C/350°F. Remove the rings from the (950ml) buttermilk. Dredge each one in (500g )flour, dip back into the buttermilk, then dredge in flour once more. Fry in batches for about five minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen towel. Season with salt.

Thank you so much mjes and debkellie.  I was googling for the info putting her name and onion rings and nothing came up that pointed me to the right direction.  

Mjes, the recipe link you posted is one way I normally make onion rings and it is good one.

Debkellie, I am going to use the double dip method you posted, but in addition will drizle some batter on second flouring to see if that will produce more cragginess much like some fried chickens. The ones she is serving now are definitely more craggy.  

To make professional  tempura, the chefs in Japan will drizzle small amount of batter using fingers on pieces as soon as pieces hit the oil to make what is known as flowering. I have not mastered that technique yet. The pieces flare out beautifully producing very light tempura that needs to be served and eaten immediately.  Very different from American style substantial coated tempura that keeps well into days.