A Conscious Feast by Nicole Aloni

Sweet and Spicy Onion Rings

These thin, extra-crispy onion rings make great use of the special sweet onions that are only available this time of year. Serve them as an addictive snack alongside beer or a cocktail, or as a natural addition to my grilled bison and salmon burgers.

EASE OF PREPARATION: A Snap

BEVERAGE TO ACCOMPANY: An ice-cold beer or Sauvignon Blanc

Makes 4 to 6 servings

• 1 large sweet onion (like Vidalia or Walla Walla), cut crosswise into 1/8-inch slices
• 1 cup all-purpose flour
• 1 1/2 tablespoons sweet paprika
• 2 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin or garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup beer
• 1 quart vegetable oil (or more, if needed)

1. Pour the oil into a large, heavy pan, like a wok and heat to 375° F. Line a large baking sheet with paper towels.
2. While the oil is heating, separate the onion slices into rings. In a bowl, mix together the flour, paprika, cayenne, and salt, then stir in the beer.
3. When the oil is hot, add a handful of the onion rings to the batter and toss to coat evenly. Let excess batter drip off, then gently add the rings to the hot oil.
   Fry the rings until lightly browned and crisp, about 1 to 2 minutes. Remove the rings from the oil with a slotted spoon and let drain on the baking sheet. Repeat with the remaining onion rings.