Yield: 4 servings
* Oil, for frying
* 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed
* 1 1/2 cups rice flour, plus more, for dredging
* 1 tablespoon baking powder
* 1 tablespoon baking soda
* 1 egg yolk
* 1 cup beer (use enough until you get pancake batter consistency)
* 1/2 teaspoon salt, plus more for seasoning
* Freshly ground black pepper
Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.
Sift dry ingredients into a large mixing bowl and make a well in the
center. Crack the egg yolk into a separate bowl and break it up with a
fork. Add this to the well in the middle of the flour and slowly pour
in the beer as you whisk. Gradually make wider circles with the whisk
to incorporate the dry ingredients from the edges - this will minimize
the chance of lumps. Continue until all the dry ingredients are mixed
and the batter is of a smooth consistency.
Take the onion rings and remove the thin membrane found between the
layers; (otherwise the batter won't stick as well). In a large dish
add some rice flour, and season with salt and pepper, to taste. Coat
each ring in the flour. Dip in the batter and fry in hot oil in
batches until golden. Drain on paper towels and season with salt.