Sweet onion rings in a crispy, airy beer batter, fried golden and salted.
8 steps, about 30 minutes start to finish.
Separate onion slices into individual rings. Pat dry.
Dredge rings lightly in plain flour, shaking off excess.
Make batter: whisk flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika together. Stir in cold beer until just combined. Do not overmix.
Heat oil to 375°F in a deep pot.
Working in batches, dip floured rings into batter and let excess drip off.
Fry 2-3 minutes until golden and crispy, flipping once.
Drain on a wire rack over paper towels.
Season immediately with salt. Serve hot.
“Dredge the rings in plain flour before the batter so it has something to grip and doesn't slide off in the oil. Keep the beer cold and stir the batter just until it comes together, lumps and all, since an overworked batter fries up heavy instead of light and crisp.”
