These crunchy onion rings from Arizona Republic can be either baked or fried.
3 large onions, peeled and trimmed
1 cup flour
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup regular or non-alcoholic beer
vegetable oil
Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Mix flour, paprika, salt and pepper in a large bowl. Add beer, stirring with wire whip until foam is gone.
Baked Version: Preheat oven to 425 degrees F. Toss onion rings with batter and transfer to plate, letting excess drip-off as you transfer. Heat 1 tablespoon oil in large nonstick skillet (11 or 12-inch) over medium-high heat. Place about half the onion rings in single layer in heated skillet and 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 F and heat until light goes out.) Drop batter-coated onion rings into oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving.
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reviews & comments
July 19, 2008
The onion rings were delicious, although I added too much beer (trying to avoid too-thick batter), and they weren't really fully covered with batter. But again, my whole family liked them!