Description
A perfect side dish or appetizer that goes great for any game day fare.
Ingredients
- 3 whole Medium Sized Onions, Outer Skin Removed, Sliced 1/2 Inch Thick
- 1 cup Buttermilk
- 2 cups All-purpose Flour
- 1 teaspoon Salt
- ½ teaspoons Cracked Black Pepper
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Garlic Powder
- 3 cups Canola Oil, Heated To 350 Degrees
- 12 ounces, fluid Cold Pilsner Beer
Preparation
Start by taking apart your onions. After peeling and slicing, pop out the rings from each slice. If they break, don’t worry. Broken rings are just as delicious. Add the rings into a large bowl, and add in the buttermilk. Toss to coat the onions in the buttermilk and set the bowl aside.
Next, add one cup of the flour to a bowl. Add in the salt, peppers, and garlic powder. Give that a good mix.
Next add the oil to a medium sized pot and bring that to a medium to medium-high heat. Your goal is to shoot for 350 F using a thermometer.
Get another bowl ready, and toss in the remaining cup of flour. Add the cold beer, and whisk until you have a smooth batter.
Once the oil is heated, drain the buttermilk off of the onions.
Add the onions, about six or so at a time into the seasoned flour. Shake off any excess flour, then toss them into the beer batter.
Gently add them to the hot oil, being careful not to overcrowd the pan as they will stick together. You’ll want to do this in batches.
Cook the onions until they are golden brown, about 3-4 minutes. Remove them from the hot oil with your kitchen spider or slotted spoon, and set them on some paper towels to remove any excess oil. Season with a bit of salt. Repeat this process until all of the onions are cooked.
