Beer-Battered Onion Rings
Serving Size / Yield
- 4 C peanut oil
- 1 1/2 tsp pepper
- 2 tsp salt
- 1 Tbs garlic, minced
- 2 yellow onions
- 2 C buttermilk
- 2 C all-purpose flour, divided
- 1 tsp garlic, granulated
- 12 oz beer, medium body
Cut onions into 1/2-inch thick disks, remove skin, separate into rings and soak for one hour in buttermilk.
Near the end of the onion prep process, heat oil in a heavy cast-iron cooking pot to 350º.
Mix a cup of flour and salt, pepper, and garlic together thoroughly. In a medium bowl combine beer with the other cup of flour and mix thoroughly to make batter.
Remove onion rings from buttermilk coat them in flour, shake off excess, then dip in the beer batter. Fry onion rings in oil until golden brown, then remove, dry on paper towels and serve.