 Best Ever Onion Rings
Makes 6 servings
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Ingredients
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3
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large onions (about 9 to 11 ounces each), peeled and trimmed
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1
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cup flour
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1
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teaspoon paprika
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3/4
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teaspoon salt
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1/4
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teaspoon pepper
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1
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cup non-alcoholic or regular beer
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Vegetable oil
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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.
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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.
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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.
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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.
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© National Onion Association
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Printed
from fbnr.com
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