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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 20 2011

Beer Battered Vidalia Onion Rings

2 large Vidalia Onions
1 c. flour
1 c. beer
2 Tbsp. meal
3/4 tsp. salt
4 c. oil

Combine flour, meal, beer and salt in a bowl using a wire whisk. Cool and let sit 3 to 3-1/2 hours at room temperature. Preheat oven to 200 F. 30 minutes before batter is ready. Slice Vidalia Onions about 1 inch thick and separate into rings. Heat oil and batter onion rings. Fry until brown. Place in casserole dish (don't stack). Keep warm until brown and crispy. This recipe freezes well.