| Level: | Easy |
| Total: | 23 min |
| Prep: | 8 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for frying
- 1 extra large sweet onion
- 2 cups complete pancake mix, any brand
- 1 cup beer
- 1 teaspoon sweet paprika
- 1 teaspoon chili powder, 1/3 palm full
- 1/2 teaspoon ground cayenne pepper, eyeball it, or 1 teaspoon hot sauce
- Salt
Instructions
- Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
- Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings.
- Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients. When all the onions are dipped and fried, turn off oil to cool before discarding.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 650 |
| Total Fat | 40 g |
| Saturated Fat | 3 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 1041 mg |
Reviews
I’ve made them once before and we are making them again this week. I can’t wait!
The beer used for the batter really makes this dish tastier and thicker.
My husband and ALL of my kids(and that’s RARE!) loved these!
my mom was trying to make something simallar to this and lets just say it wasn’t working out then along comes rachel ray the next day we tried the recipie and loved it!
Sooo impressive if you’re entertaining too. I had no problem getting the batter to stick.. they came out great. And I’m no expert to say the least. Thanks Rachel!
Make sure you do not use cider beer in your recipe. The batter will not stick to the rings during the frying process.
I rated this recipe high because I was able to taste the “crispies” that was made when the batter was fried – YUMMIE!
I rated this recipe high because I was able to taste the “crispies” that was made when the batter was fried – YUMMIE!
These were amazing! I was hesitant on making them due to people having problems. I added a bit more beer to my batter (about a “glug”) and they worked fine! The main difference I noticed was that my rings took about 8-9 seconds per side (versus 4-5 minutes!). Perhaps my oil temp was too high but whatever I did I hope I can do it again….they crisped up perfect and were all done in a matter of minutes.
I’d recommend anyone hesitant on making these to at least give it a try….it was def. worth it!
My family and I really liked this!
I didn’t even need to ask my two year old what she thought because before I knew it they were gone! I have made these a couple of times and the more I make them, the better they get. I love the puffy sweet/spicy dough around the onion. Another keeper from Rachel!
but not worth the mess. Too much batter for one large onion.