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Onion Rings

Onion Rings

1 cup all purpose flour plus extra for dusting

1 cup of beer (Try Sapporo, Fosters or Red Devil Ale)

2 Vidalia onions, peeled and cut crosswise 1/3-inch thick and separated into rings

Vegetable oil for deep frying

Mix 1 cup of flour and beer. Let it rest, covered, for 1 hour in the refrigerator.

Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter. Working in batches, fry the onion rings in 2 inches of preheated 375-degree oil until they are golden, turning as needed. Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.