Onion Rings

1 cup (140g) flour, plus more for dusting the onions
or 3/4 cup (110g) flour, plus 1/4 (35g) cornmeal
1 cup (250ml) beer
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper powder, (I used ancho chile powder)
1/2 teaspoon salt
2 medium onions, peeled and cut in 1/3-inch (1 cm) thick rings
Peanut oil, for frying the onion rings

Mix the flour (or flour and cornmeal) in a bowl and stir in the beer, black and red pepper, and salt.
Cover, and let sit one hour at room temperature.
In a wide saucepan or skillet, heat about 2 inches (5 cm) peanut oil until it reaches 370ºF (180ºC.)
Spread some flour on a plate and working in batches, toss 5 or 6 of the onion rings in the flour
Dip each one in the batter, shaking off any excess, then dropping them one at a time into the hot oil.
Cook the onion rings for a few minutes, turning them with a slotted spoon or other utensil with holes, until browned on both sides.
Remove and set on paper towels, or on a wire cooling rack above paper towels, to drain.
While warm, salt the onion rings with additional salt.
Continue to fry the rest of the onions the same way. Eat immediately.

Alternative Method for Deep fried Onion Rings
½ t Citric Acid
½ t Bicarbonate of Soda (Baking Soda)
150 ml chilled Water
100 grams All Purpose Flour
Large White Onion
Neutral Oil for deep fat fryer

Mix flour and water in bowl
Heat deep fat fryer to 190 degrees C/375 degrees F
Add Bicarbonate of Soda and Citric Acid one minute before dipping the onion
Mix Thoroughly
Wait one minute Look for bubbles in batter
Dip onion rings in batter
Cook in deep fat fryer at 190 degrees f 2-3 minutes per side

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