Serves: 6 servings
Once you try homemade onion rings, you might not want to order them while you're out to eat anymore! They taste a lot lighter than the heavily fried ones - leaving more room for you to eat more of them!
- 3 large onions, peeled and trimmed
- 1 cup flour
- 1 tsp paprika
- 1 cup beer
- Vegetable oil
- Salt and pepper
- Cut onions crosswise into ½" slices; pull apart into rings.
- To create batter, combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with wire whisk until foam is gone.
- Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer.
- Heat about 1 tbsp oil in large 12" nonstick skillet over medium-high heat.
- Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, (approx. 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 until crisp (approx. 6 minutes).