These Crunchy Chili Onion Rings are great with salsa.
3 cups all purpose flour
2 tablespoons chili powder
4 1/2 teaspoons salt
1 12-ounce bottle dark beer (preferably Mexican)
12 6-inch corn tortillas, coarsely torn
2 large onions, peeled
Vegetable oil (for deep-frying)
Mix flour, chili powder, and salt in medium bowl. Pour beer into small bowl.
Finely grind tortillas in processor; transfer to deep bowl.
Line large baking sheet with foil.
Cut onions crosswise into 1/2- to 3/4-inch-thick rounds. Separate rounds into
rings. Dip 1 onion ring into flour mixture, then beer, flour again and beer
again, then add to bowl with ground tortillas and toss to coat. Using wooden
skewer, transfer coated ring to sheet of foil.
Repeat with remaining onion rings.
Pour oil into heavy large skillet to
depth of 1 inch. Rest top of deep-fry thermometer against edge of skillet,
submerging bulb end in oil. Heat oil to 370°F to 380°F. Fry onion rings, 4 at a
time until golden brown, maintaining temperature, about 3 minutes per batch.
Using slotted spoon, transfer to paper towels to drain.
Makes 4 servings.