Sort ingredients
suze8b
QR Code
Listen
Pdf
Slice onions into thicker rings, remove the inner membrane to ensure the batter sticks, and soak in ice water until ready to flour.
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and spices.
Drain onions and pat completely dry. Dredge the onions in the dry flour mixture, then remove them from the bowl and set aside.
Using the same dry dredge, slowly whisk in ice-cold beer or club soda until you get a thick, pancake-like batter.
Heat peanut oil to 350°F (175°C).
Dip dredged onion rings into the batter, let excess drip off, and fry in batches for 2–3 minutes, flipping once, until golden and crispy.
Drain on a wire rack and lightly salt while hot.