Beer-Battered Onion Rings

1. 1

   Peel the onions and slice them crosswise into 1-inch-thick slices.

2. 2

   Separate each slice into individual rings and then remove the papery thin membrane covering the inside of each ring.

3. 3

   Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.

4. 4

   While the oil is heating, whisk together the beer, eggs, and 2 tablespoons flour in a large bowl and season with salt and pepper.

5. 5

   Put the remaining 1 cup flour in a shallow baking dish and season with salt and pepper.

6. 6

   Dredge the onion rings in the flour and tap off the excess.

7. 7

   Working in batches, toss the onions in the beer batter and let the excess batter drip off.

8. 8

   Fry the batch of rings, turning once or twice, until golden brown and tender, about 4 minutes.

9. 9

   Remove with a mesh skimmer and drain on the baking sheet lined with paper towels.

10. 10

    Season immediately with salt.

11. 11

    Repeat until all of the onion rings have been cooked.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.