Best Ever Onion Rings

By Hklbrries

Ingredients

• 3 large onions (about 9 to 11 ounces each), peeled and trimmed
• 1 cup flour
• 1 tsp paprika
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 cup non-alcoholic beer
• Vegetable oil

Details

Servings 6

Preparation

Step 1

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 a large bowl. Stir in 1 cup beer, beating with a wire whisk until foam is gone.

Baked version: Toss rings in batter. Transfer to a plate, letting excess drip off as you transfer. Heat about 1 tbsp oil in a large 12-inch nonstick skillet over medium-high heat. Place about half the onion rings in a single layer in a 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 a single layer. Bake at 425 F 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 F 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.

Variation: Add 2 tsp dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.