Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup all purpose flour
  • 1 cup red ale (can also use lager or ale)
  • 1 Tbsp Worcestershire sauce
  • salt
  • black pepper
  • 1 large onion
  • 3-4 cups canola or vegetable oil (for frying)

Instruction

  • In a medium mixing bowl, whisk flour with salt and pepper and then pour in beer and Worcestershire sauce. Whisk it all together until smooth.
  • Taste the batter to make sure you have enough salt.
  • Cover and set aside for about 30 minutes (if you have the patience).
  • Slice the onions into thick rings that are between 1/4-inch and 1/2-inch thick. Pat them dry with a paper towel to soak up excess onion juice.
  • Preheat the oil in a large skillet, deep pan, or in a fryer, on medium-high heat. (Do not use a shallow pan so that you minimize the splatter.) Make sure to preheat to and maintain the oil at 350° and 365°.
  • Line a large wire rack with paper towels to soak up the excess oil after frying and place it on the counter nearby.
  • Dip the onion rings into the batter and carefully add them to the hot oil. Fry until they are golden brown and flip. Give them a couple more minutes to fry until golden brown on the other side.
  • Fry them in batches and don't overcrowd the pan/pot.
  • Use metal tongs of a metal slotted spoon to take out the fried onion rings and place them onto the prepared wire rack to soak up excess oil.
  • Give it a couple of minutes to cool down and serve.