Prep 45 mins
Cook 5 mins
Just wait until you try these! These keep well if made in advance and kept on a baking sheet lined with a brown paper bag to absorb the oil, just pop in the oven for a few minutes to crisp up. Use either Vidalia, Spanish or Bermuda onions for this. If you like spice then add in 1/2 teaspoon or more to taste of cayenne pepper. I have made these many times they are fantastic! Plan slightly ahead the onions need to sit in ice water for 30 minutes and the batter needs to chill for 15 minutes.
- 3 large sweet onions, peeled and cut into 1/2-inch round slices
- ice water, to cover onion slices
- 2 1⁄4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons seasoning salt (or use white salt)
- 1⁄4 cup yellow cornmeal
- 2 cups beer
- 1 large egg, lightly beaten
- vegetable oil (for frying)
- Separate the onion slices into rings and place in a large bowl of ice water (make certain that the ice water covers the onions) let sit in water for 30 minutes, then remove and drain well on paper towels.
- In a bowl combine the flour, baking powder, seasoned salt and cornmeal; stir well to combine.
- Add in beer and egg; whisk to combine thoroughly; place the batter in the refrigerator to chill for 15 minutes.
- Dip the onion rings into batter coating both sides well.
- Pour the oil in a Dutch oven to 2-3 inches in depth; heat to about 375 degrees.
- Fry the onion rings only a couple at a time for about 3-5 minutes or until golden brown on both sides.
- Drain well on a brown paper bag to absorb the oil.
These tasted good but the batter was super thick, even with an extra splash of beer. If I made them again I'd likely start with half the flour to the same amount of beer and then add flour a little bit at a time.