#3335 - Beer Battered Onion Rings

(by Shirley McNevich)

3 really large onions
1 cup flour
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. black pepper
1 cup of beer
canola oil for frying

Wash and peel onions, then slice them and separate them into rings. In a bowl add flour, paprika, salt and black pepper--whisk to mix. Add beer--stir with a whisk until mixed and all beer foam is gone. Fill a cast iron skillet with an inch or two of canola oil--turn heat to medium and heat the oil until very hot. Dip one onion ring into the batter at a time, let excess batter drip off, then place it into the hot oil. If the oil doesn't sizzle when you place the onion ring in the oil, your oil is not hot enough. Repeat with more onion rings (you can do a few onion rings at a time as long as they are not touching each other). Cook onion rings until bottoms are browned and crispy, then flip them using tongs and cook until other side is also browned and crispy. Remove them from the oil and place them on paper towels to soak up extra grease. Repeat with remaining onion rings.