It’s fine to treat yourself to fried food occasionally. Maintaining a constant oil temperature and frying only a few rings at a time will give you the best results.
2 cups all-purpose flour
4 tsp. baking powder
11/2 tsp. salt
12 oz. beer (from your favorite local brewery)
1 large egg
1 large onion, peeled and sliced 1/2 in. thick
4 cups peanut oil (or other high-temperature oil like grapeseed or avocado)
Sift 11/2 cups of flour with the baking powder and salt into a large bowl. Make a well in the center; add the egg and beer. Slowly whisk the wet ingredients while gradually incorporating the dry ingredients from the perimeter of the bowl. Whisk until you have a nice smooth batter.
On a sheet pan separate the rings of the onion and dust them with the remaining 1/2 cup of flour, coating both sides.
In a deep pot or fryer, heat the oil until it reaches 360°. Dredge 3 onion rings in the batter, shake off the excess and drop them gently into the hot oil. Allow the rings to cook for 1–2 minutes before turning them over to brown the other side. Once the rings are puffed and golden, remove them with a fork and allow to drain on a cooling rack with paper towels below. Keep the finished rings in a warm oven while you fry the remaining rings. Allow the oil to heat back up to 360° before frying another batch. Serve hot with your choice of sauces or condiments.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.