beer batter onion rings

How To Make beer batter onion rings

• 1

  Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.)
• 2

  Combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with wire whisk until foam is gone.
• 3

  Baked version: 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.
• 4

  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.
• 5

  Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer.
• 6

  Bake at 425 degrees for 6 minutes, or until crisp. Makes 6 servings.
• 7

  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.)
• 8

  Drop batter-coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp.
• 9

  Drain on paper towels before serving.
• 10

  Variation: Add 2 teaspoons each of dried thyme, chili powder and ground cumin to batter.
• 11

  After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.
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