I'm working on a beer battered onion ring recipe and I think I have the recipe part but the onion rings look dull as they cool. I notice at restaurants etc...that they are usually shiny.
Is it an ingredient I'm missing (I keep thinking egg whites -- which I am not using)? or could it be the oil? I did not use peanut oil and I don't think my home fryer hold heat really well.
Right now the recipe is just flour, beer and seasonings (with the onions coated in flour before they are dipped). It's for a fund raiser so I really want to wow the patrons if possible.