Beer Battered Onion Rings

Instructions

1. Cut onion into ½-inch slices.
2. Measure out ¾ cup of beer for the batter. Pour the remaining beer into a freezer bag or bowl and add onion slices to the bag. (If you'd prefer, the onion rings can be soaked in ice water, buttermilk or milk). Marinate for 30 minutes.
3. Prepare dry mix. While the onions are marinating, combine flour, cornstarch, baking powder, and seasonings in a large bowl. Some of this mixture will be used to dredge the onion rings and some will be used in the batter.
4. Remove 1 ¼ cup of the seasoned flour mixture above and place in a small bowl for the deredge. Set aside.
5. Starting with ½ cup of beer, add beer to the flour mixture left in the large bowl and whisk until smooth. Continue to add beer (up to ¾ cup) until the batter is thick enough to stick to the onion rings (a bit thicker than pancake batter). Place the batter in the fridge while the oil heats.
6. Preheat the oil to 350°F in a Dutch oven or deep fryer.
7. Remove the onions from the beer and discard the beer. Pat dry with paper towels.
8. Place the onions in a bowl and toss with the dry flour dredge mixture.
9. Lift onions out and shake off excess flour. Dip them into the beer batter ensuring the rings are covered, allow excess to drip off and then dip back into the flour mixture to gently coat.
10. Gently place the onion rings into the hot oil (ensuring it stays at 350°F) and cook until golden, turning as needed, about 2 minutes per side.
11. Remove from oil and place onion rings on a paper towel lined plate to drain. Season with seasoned salt while hot.