Beer Battered Onion Rings

These are the BESTSSSS onion rings EVARR. Thick, fat, and crunchy. Perfect accompaniment to any hamburger!!

Now, to make these, there are rules.
Rule #1. you MUST must must must use VIDAILIA onions ONLY.. If you don't have them, go buy them. If you even use one minuscule rain neuron to THINK about using a plain yellow or white onion, do not continue with this recipe.

Rule#2: Do not use LIGHT beer. a full bodied beer is required. If you don't drink beer, go out and buy a single 40 oz beer, and you can use the leftover beer from these to make my famous beer bread ;)

Rule #3: Slice the onions THICK. These are not Burger King or Rally's onion rings. These are meant to be FAT.

Okay, now that we have the rules out of the way, here's what you do.
Get a large pan or your Fry Daddy ready. (I HIGHLY recommend the fry daddy because of the basket which makes it MUCH easier). If you are using a frying pan, put in about a half inch of oil and set to medium high heat. If using a fry daddy, fill about half way and set to almost high.

While that is heating up, slice your onions. As mentioned in the rules, slice them thick! Cut the onions cross-wise with a sharp knife in about 1/2 inch slices. Break the slices into separate rings.

To make the batter- you will need 1 packet of instant pancake batter and 1 12 oz. beer. (remember, NOT a light beer. I think Budweiser works best.) WalMart's packets of instant batter are only like .79 cents and have the perfect amount. Combine the beer with the batter. It will be thick.
Prepare a plate or platter with paper towels or napkins for the rings coming out of the oil.

To test your oil, stick a toothpick or fork in the batter and dip it in the oil. If it sizzles, it's ready!
Dip your onions one at a time in the batter and using a fork, gently lay them in the oil.
Leave them in the oil until the batter has turned a golden brown. Flip them with a fork and let the other side brown evenly. Remove from the oil with either a fork or a draining spoon (flat ladle with holes in the bottom).
When they are done, place them on the paper towel plate and if you want, LIGHTLY sprinkle them with either sea salt or Seasoning Salt. Serve with ketchup or my recipe for Outback's Bloomin Onion Sauce.

Bloomin Onion Sauce:

1/2 cup mayonnaise

1 tablespoon ketchup

2 tablespoons cream-style horseradish sauce

1/3 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon dried oregano

1 pinch ground black pepper

1/3 teaspoon cayenne pepper

Enjoy!