RED ALE ONION RINGS

Red Ale Onion Rings image

Provided by Eddie Jackson

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

4 cups canola oil, for deep-frying
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt

Steps:

Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350˚ over medium-high heat.
While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings.
In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt.