Prep 10 mins
Cook 30 mins
Puffy, delicate, yet crispy, coating for the best onion rings you will ever taste! I use this for zucchini spears, banana peppers, green pepper slices, along with shrimp and fish. You can double this recipe if you have more than four people eating. I keep this in a plastic container in the freezer; adding the egg and beer at the moment of mixing. This will make you the hit of the party!
- 1 cup self-rising flour
- 2 tablespoons self-rising flour
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 2 tablespoons yellow cornmeal
- 1 egg, beaten
- 7 ounces beer (small 1/2 bottles) or 1 cup beer
- oil, to fry
- If using onions, I cut them into thick slices (about 1/2") and soak the rings in ice water for about 15 - 30 minutes to get rid of any strong flavor. Drain on paper towels or towel to get dry.
- Mix the dry ingredients together; then add the egg and beer, stirring until smooth and completely blended. You can put the batter in the refrigerator for 15 to 20 minutes while the onions are soaking.
- Dip the rings or choice of veggies, etc. into the batter, making sure all sides are covered.
- Fry the rings in hot oil (about 375 degrees) for 3 to 5 minutes or until golden on all sides. Drain on paper towels and eat as soon as they are cool enough to pick up.