Beer-Battered Onion Rings

INGREDIENTS:
     2 sweet onions, peeled and sliced into 1/2-inch-thick rounds
     3 cups beer
     2 teaspoons malt vinegar
     salt and pepper
     2 quarts vegetable oil
     3/4 cup all-purpose flour
     3/4 cups cornstarch
     1 teaspoon baking powder

DIRECTIONS:
1. Soak onions. Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon pepper in zip-lock bag; refrigerate 30 minutes or up to 2 hours.

2. Make batter. Heat oil in large Dutch oven over medium-high heat to 350 degrees. While oil is heating, combine flour, cornstarch, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl. Slowly whisk in 3/4 cup beer until just combined. Whisk in remaining beer as needed, 1 tablespoon at a time, until better falls from whisk in steady stream and leaves faint train across surface of batter.

3. Fry rings. Adjust oven rack to middle position and heat oven to 200 degrees. Remove onions from refrigerator and pour off liquid. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter. One at a time, carefully transfer battered rings to oil. Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain rings on paper towel-lined baking sheet, season with salt and pepper, and transfer to oven. Return oil to 350 degrees and repeat with remaining onion rings and batter.


REFERENCE:
cookscountry.com
Beer-Battered Onion Rings
Link:  www.cookscountry.com/recipes/print/19729/