Simple ingredients, delicious onion rings!
Approximately 3-4 cups of peanut oil
3 cups, approximately, of milk, buttermilk or ice water
1 8 oz. beer
2 oz. shot of cheap vodka
2 T. paprika, regular or hot, if you want it spicy
½ teaspoon cayenne pepper, optional, or to taste if you want it
½ teaspoon garlic powder if desired
1 cup all purpose flour, plus a little more if needed
2 large sweet or white onions, peeled, sliced into 1” thick slices and
separated into rings
Place rings of onion in a bowl with a tight lid and pour cold milk or water over them. Put the lid
on and allow to soak for at least an hour in the refrigerator. Make sure the liquid almost covers
them and invert the bowl periodically to keep the onions on top moist as well.
In a heavy, large pot or a fryer, heat the oil to 375 degrees F. If you don’t have a thermometer
for checking the temperature, use one of the battered onions to check the temperature.
Combine the beer and vodka in a medium bowl. Whisk in the paprika, cayenne pepper, garlic powder,
and flour until well mixed with the liquid mixture. Set aside in a warm place until ready to coat
onions. It should be pretty thick to adhere to the onions.
Drain the onions and blot them to get most of the liquid off. Using a strainer, sprinkle some of
the flour over the onions. Layer paper towels in a cake pan or cookie sheet for placing cooked
onion rings to drain when they are cooked.
Stir the batter slightly, then dip the onions a few at a time in the batter. Let part of the batter
drip off back into the bowl, then using a fork or bamboo chop stick, gently slide the battered ring
into the oil. Test one first and if it browns at a decent rate without burning, then the oil is at
a good temperature. Do not put too many in at a time, because it will make the oil temperature drop
too low and the onion rings will be greasy.
Letting batter drip off after coating the onion rings. I use a
fondue fork to do this.
Cook rings until brown on one side (approximately 2 minutes), then carefully flip them making sure
you don’t splash hot oil. Drain them on the prepared paper towels. If you want, sprinkle Kosher
salt over the finished onion rings once cooked and eat while hot.