Fried Onion Rings
Recipe from Family Circle

Set out a plate of these crispy appetizers and watch them disappear. The beer batter nicely coats the onion and fries to a lovely shade of golden brown.

Fried Onion Rings

by 15  people

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    • 2   
      eggs, separated
    • 1   bottle 
      (12 ounces) beer
    • 1/3  cup 
      butter, melted
    • 2   cups 
      all-purpose flour
    Onion Rings:
    • 6   cups 
      vegetable oil
    • 3   
      medium-size onions (1-1/4 pounds), cut crosswise into 1/2-inch-thick slices, separated into rings
    • 1/4  cup 
      all-purpose flour
    • 1/2  teaspoon 

    Beat yolks in bowl 3 minutes until light colored. Stir in beer and butter. Stir in flour. Let stand for 30 minutes.
    Beat whites with clean beaters in small bowl until stiff, not dry peaks form. Fold whites into batter.

    Heat oil in a 2-quart saucepan until temperature reaches 375 degrees F on deep-fat thermometer. Adjust heat as needed to maintain temperature. Line baking sheet with paper toweling.
    Toss onion rings and flour in bowl to coat; shake off excess flour.
    Dip onion rings, one at a time, in batter; let excess batter drain back into bowl. Place rings in oil, several at a time; do not overcrowd. Cook 2 to 3 minutes, until golden brown. Remove with slotted spoon, letting excess oil drain into pan; place rings on lined sheet. Repeat with remaining rings and batter. Sprinkle with salt.
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