Fried Onion Rings by
Source: Anna Maie Doherty
1 1/2 cups flour
1 1/2 cups beer
3 very large onions
3-4 cups shortening
1/2 cups flour
1/2 cups beer
very large onions
-4 cups shortening
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 than 3 hours.
Twenty minutes before the batter is ready, preheat oven to 200 degrees. Place brown paper bags or layers of paper towels on a cookie sheet.
Peel the skin from the onion. Cut onions into 1/4" slices. Separate into rings and set aside.
Melt enough shortening in a 10" skillet to come 2 deep. Heat the shortening to 375 degrees.
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. Transfer to the paper-lined pan. To keep warm, place them on the middle shelf of the oven until all the rings have been fried.
To Freeze: Fry rings and drain on paper at room temperature. Arrange on pan and freeze. When frozen, pack in plastic bags and return to freezer.
To Reheat: Arrange on pan and place in preheated 400 degree oven for 4 - 6 mins.