Beer Battered Onion Rings



2 large yellow onions
3 cups flour, divided
1 1/2 cups cornstarch
2 1/2 tsp garlic powder
2 1/2 tsp onion powder
2 1/2 tsp cayenne pepper
2 1/2 tsp granulated sugar
1 1/2 tbsp kosher salt
1 1/2 cups dark beer
2  cups sparkling mineral water
1 large egg
4–6  cups vegetable oil


Preheat oven to 250F. Set two cooling racks over two baking sheets.

Cut onions into 1/2 inch thick slices and seperate into rings. Reserve inner rings for other uses. Add 1 cup flour to a large bowl, then toss rings in flour for 30 minutes.

Before frying, whisk together the remaining 2 cups flour, cornstarch, garlic powder, onion powder, cayenne pepper, sugar, and salt in a large bowl. In a seperate bowl, whisk together the beer, water, and egg. Slowly whisk the dry mix into the wet mix.

Heat up an inch of oil in a large pot on medium high heat until 350F. Working in batches, dredge the onion rings in batter, then quickly drop into oil. Avoid overcrowding and do not allow the onion rings to touch. Fry, turning once until golden, about 3 minutes total time. Transfer rings to cooling racks  on baking sheets, sprinkle with salt and warm in oven while frying remaining rings.

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