How to make it

  • Combine flour and beer in a large bowl and blend thoroughly using a whisk.
  • Cover the bowl and allow the batter to sit at room temperature for no less that 3 hours.
  • Twenty minutes before the batter is ready, preheat oven to 200 degrees.
  • Place brown paper (from supermarket bags) or layers of paper towels on a jellyroll pan.
  • Carefully peel the papery skins from the onions so that you do not cut into the outside onion layer.
  • Cut onions into 1/4-inch thick slices.
  • Separate the slices into rings and set aside.
  • On top of the stove, melt enough shortening in a 10-inch skillet to come 2 inches up the sides of the pan.
  • Heat the shortening to 375 degrees (use a deep-frying thermometer).
  • With metal tongs, dip a few onion rings into the batter.
  • Then carefully place them in the hot fat.
  • Fry rings, turning them once or twice until they're an even, delicate golden color.
  • Now transfer to the paper-lined jellyroll pan.
  • To keep warm, place them on the middle shelf of the preheated oven until all the onion rings have been fried.
  • They can be held in the warm oven for several hours and still retain their crispiness and crunchiness.
  • To freeze: Fry rings and drain on brown paper at room temperature. Arrange on jellyroll pan and freeze.
  • When frozen, pack in plastic bags and return to freezer.
  • To reheat: Arrange frozen rings on jellyroll pan and place in a preheated 400-degree oven for 4 to 6 minutes.

Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    This one sounds a bit different with the use of shortening. I like the paper bag oven warming method, too!
    Was this review helpful? Yes Flag

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