large onions (about 9 to 11 ounces each), peeled and trimmed
1
cup flour
1
teaspoon paprika
3/4
teaspoon salt
1/4
teaspoon pepper
1
cup non-alcoholic or regular beer
Vegetable oil
Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt and pepper in large bowl. Stir in 1 cup beer, beat with wire whisk until no longer foamy.
Toss onion rings in batter. Transfer to plate, letting excess drip off. Heat about 1 tablespoon oil in large 12-inch nonstick skillet over medium-high heat. Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425°F for 6 minutes, or until crisp.
Deep-fried version
Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375°F and heat until light goes out.) Drop batter-coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.
Variation
Add 2 teaspoons dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.
Click here for printable version