Remove ends and skins from the onions and cut into 1″slices. Separate the rings discarding pieces that are too small and any thin membranes from between the layers.
Do a “test” ring once the oil is hot, and adjust heat if needed.
Place the rings on a wire rack over baking sheet lined with a paper bag or news paper to drain excess grease.
There are many thoughts as to which type of onions make the best rings. Maui Sweet Onions are preferred by many, I typically use whatever is readily available.
I have tried making this batter with a variety of different beers, even a craft IPA my brother in-law brewed, but found the best results come from an inexpensive light beer.
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