BEER-BATTERED ONION RINGS

Beer-Battered Onion Rings image

Provided by Kelly Senyei

Time 25m

Yield 8 servings

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
1 1/2 cups pale ale beer (see Cook's Note)
2 large yellow or Vidalia onions
Vegetable oil, for frying
Spicy ketchup, for dipping (optional)

Steps:

In a large bowl, whisk together 1 1/2 cups of the flour with the paprika, garlic powder, 2 teaspoons salt and the pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
Meanwhile, heat 2 inches oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 375 degrees F. Trim the stems from the onions then peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup flour in another large bowl.
Working in batches, dip the onion rings into the batter, shaking off any excess (see Cook's Note), then immediately lower them into the hot oil. Be careful not to overcrowd the pot. Cook, flipping once, until evenly browned, about 3 minutes. Remove the onions with a mesh spider or slotted spoon and transfer to a paper towel-lined plate. Immediately season them with salt. Coat and fry the remaining onion rings, returning the oil to 375 degrees F between batches. Serve right away with spicy ketchup.