Separate the onion rounds into individual rings. Place in
a gallon-sized zipper-lock freezer bag and put them in the
freezer until completely frozen, at least 1 hour (they can
stay in the freezer for up to 1 month).
- When ready to fry, remove the onion rings from the
freezer bag, transfer to a bowl, and thaw under tepid
running water. Transfer to a rimmed baking sheet lined
with a clean kitchen towel or several layers of paper
towels and dry the rings thoroughly. Carefully peel off
the inner papery membrane from each ring and discard
(the rings will be very floppy). Set aside. - Preheat the oil to 375°F in a large wok or a Dutch oven
over medium-high heat. Combine the flour, cornstarch,
baking powder, baking soda, and paprika in a medium
bowl and whisk together. Combine the beer and vodka in
a small bowl. - Slowly add the beer mixture to the flour mixture,
whisking constantly until the batter has texture of thick
paint (you may not need all of the beer). The batter
should leave a trail if you drip it back into the bowl off
the whisk. Do not overmix; a few small lumps are OK.
Dip one onion ring in the batter, making sure that all
surfaces are coated, lift it out, letting the excess batter
drip off, and add it to the hot oil by slowly lowering it in
with your fingers until just one side is sticking out, then
dropping it in. Repeat until half of the rings are in the oil.
Fry, flipping the rings halfway through cooking, until
they are deep golden brown, about 4 minutes. Transfer
the rings to a large mixing bowl lined with paper towels
and toss while sprinkling salt over them. The fried rings
nandana
(Nandana)
#1