Beer-Battered Onion Rings

Ingredients

Dry Dredge

• 1½ cups all-purpose flour

• 1 teaspoon smoked paprika

• ½ teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon Cajun seasoning

• 1 teaspoon black pepper

Beer Batter

• 1½ cups all-purpose flour

• 1 teaspoon smoked paprika

• ½ teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon Cajun seasoning

• 1 teaspoon black pepper

• 1 (12-ounce) can of beer

Onion Rings

• 1–2 large Vidalia onions, sliced into thick rings

• Oil for deep frying

• Salt, for seasoning after frying

Instructions

1. Heat oil to 350°F (175°C).

2. Slice the onions into thick rings and separate them.

3. Mix together all of the dry dredge ingredients in one bowl.

4. In a separate bowl, whisk together the beer batter ingredients until smooth.

5. Coat each onion ring in the dry dredge.

6. Dip into the beer batter.

7. For extra-thick, crispy onion rings, repeat the dry dredge and beer batter a second time.

8. Carefully place into the hot oil and fry for 3–5 minutes, turning occasionally, until golden brown and crispy.

9. Remove to a wire rack or paper towel-lined tray.

10. Immediately season with salt while still hot.