– 1 teaspoon garlic powder
– Salt and black pepper to taste
– 1 cup beer (lager or ale works well)
– Vegetable oil, for frying
Directions:
1. In a large, deep skillet, heat about 2 inches of vegetable oil over medium-high heat to 375°F (190°C).
2. While the oil is heating, separate the onion slices into rings and set aside. In a mixing bowl, whisk together 1 cup of flour, paprika, garlic powder, salt, and pepper.
3. Slowly pour in the beer, whisking as you go to create a smooth batter.
4. Dredge the onion rings in a separate bowl of flour, shaking off the excess. This will help the batter adhere better.
5. Dip the floured rings into the batter, ensuring they are thoroughly coated.
6. Carefully place the battered rings, a few at a time, into the hot oil. Fry for 2-3 minutes, or until they are golden brown, flipping them once to cook evenly.
7. Remove the onion rings with a slotted spoon and drain them on a wire rack or paper towels to remove any excess oil.
8. Serve warm and enjoy!
Variations & Tips:
– For a non-alcoholic option, replace the beer with club soda for similarly light and crispy results.
– Add a tablespoon of hot sauce to the batter if you enjoy a fiery twist.
– For those with gluten sensitivities, use a gluten-free flour blend and a gluten-free beer or sparkling water.
– Remember not to overcrowd the frying pan; it will lower the oil’s temperature and make the rings soggy.
– Keep prepared onion rings warm in a 200°F (93°C) oven while frying the rest to make sure everyone gets to enjoy them hot and crispy.
