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- 4 large yellow onions
- 3/4 cup all-purpose flour
- 1/4 cup self-rising cornmeal
- 1 cup beer
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/4 teaspoon paprika
- 4 cups vegetable shortening
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In a 1-quart mixing bowl, combine flour, cornmeal, sugar, salt, paprika and beer, blending thoroughly.
Peel onions and cut into 1/2-inch inch slices. Separate slices into rings.
In a 6- to 8-quart Dutch oven, heat shortening until it shimmers but does not smoke, about 375 degrees on a deep-fat or instant read thermometer.
Dry onion rings thoroughly and roll in flour before dipping into batter. Remove from batter with a fork or tongs and carefully drop into hot grease. Cook in batches, being careful not to overcrowd the pot.
Fry until golden brown and drain on paper towels; season to taste with salt.
Makes 4 to 6 servings.