Ingredients:
- 3 large onions (about 9 to 11 ounces each), peeled and trimmed
- 1 cup flour
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup nonalcoholic or regular beer
- Vegetable oil
Directions:
- 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 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 tablespoon 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.
- 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
