Onion rings

OmManiPadmeOmelet

I love to make them - peel & slice - separate into rings - put into water with ice cubes in it, in the fridge, to crisp them up, for a few hours.

Shake the water off; dip them in flour, then in beer batter (here's my recipe):

Onion Rings Nancy Dooley

2 1/4 C. flour 1 tsp. baking powder 1/2 tsp. salt 20-24 oz. room temperature beer

Cut the rings and put them in ice water for at least 3 hours (use ice cubes and water, and put the container in the fridge).

Oil temp should be at least 375 deg. F. - in my big electric frypan, 400 worked better because I cut the rings fairly thin.

Drain the rings and shake them in a bag of flour until they're well-coated. Submerse in the beer batter and drop in the oil. Fry until light brown, turning once. Keep warm on a rack on a cookie sheet in the oven - salt just before serving.

For freezing, lay out on a rack until fully cool. Place carefully in plastic freezer bags. To reheat, put in a pan in a single layer in the toaster oven at about 350-400 deg. F. - they take only a few minutes to brown.

Note: I don't put them on paper towel, because whatever grease may drip off, gets on the paper towel and gets right back on the onion rings. Opinions on this differ, of course.

Enjoy!