Monday, July 17, 2006
Beer Batter Onion Rings
* 1 egg, beaten
* 1 cup Sam Adams
* 1 1/2 cups cake flour
* 1/4 teaspoon kosher or sea salt
* 1/4 teaspoon paprika
* 1 1/2lbs. yellow onions
* All-purpose flour, as needed for dredging
* 1 quart vegetable oil
Combine the cake flour, salt and paprika together. Add in egg and beer and mix just until incorporated. Peel onions and slice in 1/4 -inch slices, then separate into rings. Dredge with all-purpose flour, shaking off the excess.
Heat oil in 8-quart stock pot to 325°F (a Dutch oven can also be used for frying).
Dip individual onion rings into the batter, then carefully add each to the hot oil; deep fry until golden brown. Only fry a small batch at a time to promote even cooking and to prevent the oils temperature from dropping too quickly.
Season with salt as soon as they are removed from the fryer; serve immediately!