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Try to get the largest onions you can. A lot of people swear by Vidalia's but any large white or yellow onion will do.

Preparation Time: 15 minutes (plus 1 hour batter rest time)    Serving Size: 4 to 6

  • 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.


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