Onion Rings

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  • 4 large yellow onions
  • 3/4 cup all-purpose flour
  • 1/4 cup self-rising cornmeal
  • 1 cup beer
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon paprika
  • 4 cups vegetable shortening
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In a 1-quart mixing bowl, combine flour, cornmeal, sugar, salt, paprika and beer, blending thoroughly.

Peel onions and cut into 1/2-inch inch slices. Separate slices into rings.

In a 6- to 8-quart Dutch oven, heat shortening until it shimmers but does not smoke, about 375 degrees on a deep-fat or instant read thermometer.

Dry onion rings thoroughly and roll in flour before dipping into batter. Remove from batter with a fork or tongs and carefully drop into hot grease. Cook in batches, being careful not to overcrowd the pot.

Fry until golden brown and drain on paper towels; season to taste with salt.

Makes 4 to 6 servings.

1 Comment so far »

  1. Johnny said

    December 22 2010 @ 10:48 pm

    Hey Rick,

    I just thougght I would drop you a note and say I have been in the industry for 20+ years and I am still loving every bit of it. I own my own my own catering business and manufacture and sell various products as well as teach cooking classes to anyone who’s interested.

    Keep up the Good work
    Chef Johnny Mays

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