Beer Batter Onion Rings

"My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake."

Joan Rivers (1933-2014) American actress, comedian, writer, producer, and television host

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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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