Preparation:
whisk together flour, beer, and 2 teaspoons salt cover and let stand for 3 hours meanwhile soak onion slices in ice water or milk heat oil in a dutch oven or deep fryer to a depth of at least 3-inches remove onion rings to drain briefly coat with batter, allowing excess to drip off add to oil in small batches and fry for 2-3 minutes, until golden brown drain on a cooling rack and blot with paper towels season as desired serve hot drain onions well, pat dry dip into batter, allowing excess to drip off add to oil and fry until golden on both sides drain on paper towels salt lightly serve hot |
