If you’re already hypnotized by of all this light beer-in-the-batter-brouhaha, you can come over to the Dark Side of brew for at least one tasty recipe. Besides, leaving one of the modern world’s most famous and loved beverages off of this list would be an affront to the entire institution of eating and drinking itself. No, that is not overstating the case—though my Irish ancestry does make me a bit biased, this one is just too damn tasty to miss.
Ingredients
• 2 large Vidalia onions, peeled, cut into 1/2-inch thick slices
• 2 cups buttermilk
• 2 cups flour
• 1 teaspoon California-style garlic pepper seasoning
• 1 teaspoon kosher salt
• 1 (12 oz.) bottle Guinness® Extra Stout Beer
• 4 cups canola oil
Separate sliced onions into rings, transfer to bowl and cover with buttermilk, then combine 1 cup flour, garlic pepper and salt in bowl and stir to blend. Combine 1 cup flour and beer in bowl and whisk to blend.
Heat oil in deep heavy pan or deep fryer to 350°F. Working in small batches; remove onions from buttermilk and drain. Dredge in seasoned flour; shake excess. Dip in beer batter; drain excess. Carefully lower onion rings, one at a time, into hot oil (do not overcrowd) and deep fry until golden brown, turning several times during frying with tongs. Remove from oil and drain on paper towels.
Repeat process with remaining onion rings. Season with salt, if desired. Serve hot.
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