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Beer-Battered Onion Rings

Yield 8 servings

Ingredients

  • 3 large Vidalia, Spanish, or Bermuda onions
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup yellow cornmeal
  • 2 cups beer
  • 1 large egg, lightly beaten
  • Vegetable oil

Nutrition Information

  • calories 325
  • fat 21.4 g
  • cholesterol 20 mg
  • sodium 292 mg

How to Make It

  1. Peel onions; cut into 1/2-inch-thick slices, and separate into rings. Place rings in a large bowl of ice water; let stand 30 minutes. Drain on paper towels.

  2. Combine flour and next 3 ingredients; stir well. Add beer and egg, stirring until thoroughly blended and smooth. Chill batter 15 minutes.

  3. Dip onion rings into batter, coating both sides well. Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375°. Fry onion rings, a few at a time, 3 to 5 minutes or until golden on both sides. Drain well on paper towels. Serve immediately.