- 3 large white or yellow onions (about 9 to 11 ounces each), peeled and trimmed
- 1 cup all-purpose flour
- 1 tsp paprika
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 cup beer (regular or nonalcoholic)
- Vegetable oil
Instructions
Cut onions crosswise into 1/2 inch slices and pull apart into rings. (Refrigerate or freeze broken or end pieces for other uses.)
Combine the flour, paprika, salt and pepper in large bowl. Stir in the beer. Beat the beer batter with a wire whisk until the foam is gone.
Baked version:
Heat about 1 Tbl vegetable oil in large 12-inch nonstick skillet over medium high heat.
While the skillet is heating, toss the onion rings in the bear batter allowing the extra batter to drip back into the bowl. Transfer the dipped onions to plate.
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 an ungreased shallow baking pan or cookie sheet, arranging in single layer.
Bake at 425 degrees for 6 minutes, or until crisp.
Makes 6 servings.
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 degrees 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.
