Deep-frying seems a sin these days, but if you use fresh oil and keep it at the right temperature with a deep-frying thermometer, minimal amounts are absorbed and you'll have crispy rings.
- Portion size 8 servings
Ingredients
Method
In bowl, combine flour, salt and cayenne. Whisk in beer until smooth. Let stand for 15 minutes.
Meanwhile, peel onions. Cut into 1/4-inch (5 mm) thick slices. Separate into rings.
In deep fryer or deep heavy-bottomed pot, pour in oil to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C) or until a 1-inch (2.5 cm) cube of bread turns golden in 20 seconds. Using fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250°F (120°C) oven for up to 1 hour. Repeat with remaining onions. (Rings can be arranged in single layer on paper towel-lined trays, covered with plastic wrap and stored at room temperature for up to 8 hours; reheat in 350°F/180°C oven for about 5 minutes or until hot and crisp.)
Nutritional facts <b>Per serving:</b> about
- Sodium 261 mg
- Protein 2 g
- Calories 240.0
- Total fat 18 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
%RDI
- Iron 5.0
- Folate 4.0
- Calcium 1.0
- Vitamin C 3.0
