beer-battered onion rings

Ingredients:

• 2 large onions (about 1 pound/450g total), sliced into 1/4-inch rings
• 1 cup (120g) all-purpose flour, plus more for dusting
• 1 cup (240ml) cold beer (lager or pale ale)
• 1 tablespoon (15g) cornstarch
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) salt, plus more for seasoning
• 1/2 teaspoon (2g) paprika
• 1/4 teaspoon (1g) black pepper
• Vegetable oil, for frying

Instructions:

1. Separate onion slices into individual rings and set aside. Pat them dry with paper towels to remove excess moisture.
2. In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, salt, paprika, and black pepper.
3. Slowly whisk in the cold beer until the batter is smooth and free of lumps. The batter should be slightly thicker than pancake batter.
4. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
5. Lightly dust onion rings with flour, shaking off any excess. This will help the batter adhere better.
6. Dip each onion ring into the beer batter, allowing any excess to drip off, then gently place into the hot oil.
7. Fry the onion rings in batches, making sure not to overcrowd the pan. Cook each batch for about 2-3 minutes per side, or until golden brown and crispy.
8. Use a slotted spoon to remove the onion rings from the oil and transfer to a paper towel-lined plate to drain. Immediately season with additional salt to taste.
9. Repeat with remaining onion rings, ensuring the oil returns to the correct temperature between batches.
10. Serve the beer-battered onion rings hot with your favorite dipping sauces, such as ketchup, ranch, or aioli.

Notes:

For the best results, keep the batter cold and the oil hot. This will ensure a crispy coating. You can substitute the beer with club soda for a non-alcoholic version. Leftover onion rings can be reheated in an oven at 375°F (190°C) for a few minutes to regain their crispiness. Avoid using sweet onions for a more traditional flavor.