I used this recipe as a guide with my own twists. I used the last dregs of buttermilk from a jug and used half and half to get the batter to where it needed to be. I watched the video at the Allrecipes site and decided that their batter was way too thin. I’m pretty sure that the fried rings they were showing were not the rings that they fried up using that thin batter.
I shallow fried my rings because I am running short of cooking oil. It worked well enough although I found that I needed to add oil throughout the fry to make up for the oil the rings absorbed. Other departures from this recipe were the additions of various seasoning powders to the flour: onion, garlic, and a Creole blend of peppers that gave the batter a pinkish look.