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2 large yellow onions (about 2 pounds total)
2 cups all-purpose flour, divided
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon granulated sugar
2 teaspoons kosher salt, plus more for sprinkling
1/2 cups Anchor Steam beer
1/2 cups sparkling mineral water
1 large egg
4 to 6 cups vegetable oil (or more depending on vessel), for frying
Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
When ready to fry, whisk together remaining 1 cup flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.
See more at http://www.epicurious.com/recipes/food/views/Beer-Battered-Onion-Rings-51259730
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1st Keep
 BrianDonnaMcBride
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Utahma2016
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