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Ingredients
- 1 can beer (may be flat)
- 2 c. flour
- 2 very large onions
Method
- Mix beer and flour with fork or wire whip.
- Cover tightly; let stand for at least 4 hours.
- It won't hurt to leave it all day. Peel onions; slice crosswise in 3/8-inch slices.
- Drain.
- Heat oil for frying.
- Dip drained onion ring in batter and fry until golden brown.
- Drain on paper towels.
- (These may be frozen and reheated at a later time if properly wrapped.)
- Serves 4 to 6.