Why pay big bucks in a restaurant when you can make these at home for fresh!? I've played around with recipes and here's one that is a great side dish every time.
INGREDIENTS:
1 large white onion, (sliced and seperated into rings) per eater
2 cups flour
2 TBSP Wondra
1 tsp fresh ground pepper
1 1/2 tsp paprika
1 1/2 tsp extra virgin olive oil
1 - 1 1/2 good pale ale at room temp
Mediterranean salt to taste
Vegetable oil for deep frying
DIRECTIONS:
Slice onions, set aside. Using large bowl, mix all ingredients except beer. Add one beer slowly and stir til lump-free. Add more Wondra if needed to thicken, or more beer to thin out. You want the batter to cling to the rings, not run off.
Using a fondue pot or deep fat fryer, heat vegetable oil to 350. Drop rings into batter to coat. Shake off excess and cook in hot oil til golden brown on both sides, about 4 minutes total. Turn only once. Drain on layers of paper towels and lightly salt.
You can make this batter several hours ahead and it will keep overnight if you want to do a re-run the next day since you already made your house "smell". That's what we do!
Spot gives this FLEEING PAWS because her number one fear in life is the sound of onions cooking. Forgetting Spot, these are delish!!
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