Ingredients
2 cups all-purpose flour
1 teaspoon coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground white pepper
1/2 teaspoon baking powder
1 cup beer, preferably lager or pilsner
2 tablespoons ice water
Peanut oil, for frying
2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings
Preparation
Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.
