Peel and slice the onions and cut them into rings — the thickness is up to you. Separate all the rings. You can fry up the onion centers or discard them; your call.
Mix all the ingredients (except the onions and oil) thoroughly in a shallow bowl.
Your batter should have the consistency of pancake batter. So add more beer or flour if needed.
Using tongs, pick up each onion ring and dip it into the batter. Turn them over to make sure the rings are completely coated.
Don’t try to cook all the rings at once; do just a few at a time. Crowding foods when frying can cause the oil temp to drop rapidly and result in uneven cooking.
Fry the onion rings (turning them a few times) for about 5 minutes or until golden.
Remove the golden brown onion rings with tongs and put them on the paper towel-covered drying rack.
Sprinkle with a little more salt if desired, and serve immediately.
Cooled onion rings also rock if you’re genuinely an onion ring fan.
Line a cookie sheet with a double layer of paper towels.
ANOTHER CHEF TIP: If the batter isn’t sticking to your onion rings, sprinkle a little dry flour on them before dipping them into the batter. Some onions are more accepting than others.
