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
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.