I was thinking about making onion rings Sat night. I use crushed pork rinds and eggs for this. I have to double dip the better to get the pork rinds to stick well, but I was thinking What if I dipped the onion rings in the egg and pork rinds and then froze them? Normally, when I fry with the pork rinds I loose a lot of them. Was wondering if the pork rinds would stay on better if I made them the day before and froze them till I fried them. Pop them in the fryer still frozen. THe onions would already be softened from freezing.

Oh, got a thought, what if I dipped the batter the first time, then froze it on. Came back later and dipped again and refroze. The first better wouldn't be as quick to slide off the onions and give the second batter something to hand onto.

I have no idea how it would turn out but please tell me after you try!

I love onion rings and so does my GF daughter.