Ingredients
- 6 cups canola oil
- 1 (8-ounce) beer (recommended: Heineken)
- 1 (2-ounce) shot of vodka (the cheaper the better)
- 2 tablespoons plus 1 teaspoon paprika
- 1 cup all-purpose flour, plus a little extra, if needed
- 3 large white onions, peeled and cut into 1-inch thick rounds
- Kosher salt
Directions
In a large pot, heat the oil to 375 degrees F.
Pour the beer into a medium bowl and stir in the vodka. Slowly whisk in 1 teaspoon paprika and 1 cup flour. The batter should be fairly thick (to coat the onion rings before frying) but also easy to stir. Set aside in a warm place.
Gather the onion rings in a medium bowl and use a small strainer to sprinkle it with remaining 2 tablespoons paprika. Toss to blend.
Prepare a baking sheet fitted with a kitchen towel to drain the onion rings as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put an onion ring on a slotted spoon and submerge it completely in the batter. It should coat the piece lightly. If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
Dip the onion ring in the batter, drain the excess batter, and use a slotted spoon or a pair of kitchen tongs to lower the onion ring into the oil. It should bubble slightly and the onion should gradually rise to the top. Fry until light brown, 2 to 3 minutes, and transfer them to the kitchen towel. Fry the onions in small batches. Season with salt and serve immediately
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By GAReed
on September 05, 2011
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Alex,
Your fried onion ring recipe was a fantastic hit with both of my 85 year old parents. I cook every weekend for them and this dish was a great side for grilled hamburgers and baked beans. My dad said they were probably the best he had ever had. Thanks for the tip and for making lunch for them extra enjoyable.
G
By cp9079_11507551
Detroit, MI
on September 05, 2011
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The onion rings were good. I used old bay instead of paprika. I can't eat onion rings often but I love the vodka tip. I believe it really gave the rings a crunchier texture. I will definitely remember to use vodka every time I prepare onion rings. Thanks Alex!
By amccord_6775466
Nashville, TN
on September 04, 2011
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After cooking for a number of years, I have learned to adjust for my families taste for salt, etc..With the growing awareness of the over use of salt, and its impact on one's health, it's probably wise to err on the side of less salt and let others judge for themselves. The onions were perfect for my family and very easy to make.
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