Beer Battered Onion Rings

Peel and cut into large 1/2" thick slices...

• 2 large sweet Vidalia onions

Separate onions into rings and place into a bath of cold ice water or buttermilk and let sit for at least 15 minutes to an hour.

Note: The ice bath might seem pointless, but it helps to mellow the sharpness of the onion as well as get the membrane on the rings to contract and loosen, making it easier to remove, which helps the batter adhere better.

In a large mixing bowl create your batter by mixing together...

• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup of beer

Note: Add more beer as necessary until it comes to the consistency of a thin pancake batter

In a separate small bowl add...

• 1 cup flour

Remove the rings from the ice bath and pat them completely dry with a kitchen towel. As you dry them, use your thumb to gently peel away the thin, papery membrane from the inside of each ring; this allows the coating to grip the onion rather than sliding off.

Dredge each ring in a light dusting of flour, shaking off any excess. Then, submerge it in the cold beer batter. Lift the ring and let the excess batter drip off for a second until only a thin, even layer remains.

Carefully slide the rings into a deep pan of peanut oil (heated to 350º) in small batches. Fry for 2 to 3 minutes, flipping once, until deep golden brown.

Transfer the rings to a wire rack lined with paper towels.

Serve with your dipping sauce of choice — a ranch dressing always goes well with onion rings.

Enjoy!