Beer Battered Vidalia Onion Rings
~~Ingredients ~~
2 large or 3 medium Vidalia sweet onions
1 cup self-rising flour
1 (12-ounce) bottle of lager-style beer, such as Budweiser
2 teaspoons cornstarch
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Canola oil for frying
Seasoning salt
~~Instructions ~~
Fill a heavy Dutch oven or cast iron pot with a few inches of cooking oil. Heat oil to 365 degrees. Line a baking sheet with paper towels.
Peel and slice off the root and tip ends of the onions. Cut them crosswise into 1/4-inch slices. Separate the slices into individual rings.
In a shallow mixing bowl, whisk the flour, cornstarch, salt and pepper to combine. Whisk in just enough beer to make a smooth paste, working the mixture as little as possible. Whisk in more beer until the batter is smooth and about the consistency of pancake batter.
Using tongs, dip an onion ring into the batter and turn to coat completely, shaking excess batter back into the bowl. Drop the onion rings into the oil and repeat, working in batches so as not to crowd the pot.
Fry until golden, flipping occasionally, about 4 to 5 minutes. Remove the rings using a spider or tongs, and transfer to the prepared sheet pan to drain. Season with Seasoning salt and serve.
**RECIPE NOTES
The batter must be made right before frying because the carbon dioxide in the beer dissipates quickly.
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