4 medium to large sweet onions, sliced
1 cup all purpose flour
1 (12 oz) bottle style beer
2 tsp cornstarch
1 tsp kosher salt
Ground black pepper, to taste
Fill a cast iron pot with a few inches of oil and heat on medium-high until it reaches 365 to 375.
While the oil heats, line a pan with papper towels and slice off the root and tip ends of onions. Peel the onions and cut them crosswise into 1/4″ to 1/2″ slices. Separate slices into individual rings, discard the centers.
In a shallow mixing bowl, whisk the flour, cornstarch, salt and pepper together. Add just enough beer to make a smooth paste, working the mixture as little as possible. Whisk in more beer, (about 1/2 cup) until batter is smooth and creamy, about the consistency of pancake batter.
Serves 4 to 6.
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