Making homemade beer-battered onion rings

Chef Gail Cunningham shows you step-by-step how to make Guinness Beer Battered Onion Rings – just in time for St. Pat’s Day.

For best results, have everything set up assembly-line style before you start frying. Arrange bowls of drained buttermilk-soaked onion rings, seasoned flour and beer batter on the counter, along with a baking rack layered on a sheet pan to drain battered onion rings.

For a complete photo tour, click here.

Ingredients
2 large Vidalia onions, peeled, cut into 1/2-inch thick slices
2 cups buttermilk
2 cups flour
1 teaspoon California-style garlic pepper seasoning
1 teaspoon kosher salt
1 (12 oz.) bottle Guinness® Extra Stout Beer
4 cups canola oil

Preparation
1. Separate sliced onions into rings, transfer to bowl and cover with buttermilk.
2. Combine 1 cup flour, garlic pepper and salt in bowl and stir to blend.
3. Combine 1 cup flour and beer in bowl and whisk to blend.
4. Heat oil in deep heavy pan or deep fryer to 350°F.
5. Working in small batches; remove onions from buttermilk and drain. Dredge in seasoned flour; shake excess. Dip in beer batter; drain excess.
6. Carefully lower onion rings, one at a time, into hot oil (do not overcrowd) and deep fry until golden brown, turning several times during frying with tongs. Remove from oil and drain on paper towels.
7. Repeat process with remaining onion rings.
8. Season with salt, if desired. Serve hot.