WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Best Ever Onion Rings

3 large onions (about 9 to 11 oz. each), peeled and trimmed
1 cup flour
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. 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, beating with wire whisk until foam is gone.
Baked version: Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 Tbsp. 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 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.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News