• 2 cups all purpose flour, plus 1/4 cup for dredging
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil

• 2 eggs, room temperature, slightly beaten
• 12 ounces beer, room temperature
• 3 to 4 large onions
• Peanut oil for frying

Sift the flour into a large bowl and add salt, pepper, oil and beaten eggs. Pour in the beer and whisk until thoroughly combined and lump free. Let batter rest for 1 hour.

Heat oil to 375°. Slice onions 1/2 inch thick, separate the rings and discard the small bits. Dredge rings in the reserved 1/4 cup all purpose flour and shake off excess. Dip the rings in the batter, shaking off excess and fry until golden brown, about 5 minutes, turning while frying. Remove and drain on a wire rack and salt to taste. Batches may be held in a 200° oven until all are fried.