Onion Rings
Source of Recipe
Aunt Saunny
3 large onions (about 9-11 ounces each), peeled and trimmed
1 cup flour
1 tsp paprika
3/4 tsp salt
1/4 tsp pepper
1 cup nonalcoholic 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, beating with wire whip until foam is gone.
Baked version: Heat oven to 425 degrees.
Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. 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 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 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.
Serves 6
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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