Preparation Steps

• Separate the onion rings and set aside.
• In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
  2 large onions
• Gradually whisk in the chilled beer until a smooth, thick batter forms. It should be the consistency of pancake batter.
  2 large onions
• Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 375°F (190°C).
  2 large onions
• Dip each onion ring into the batter, ensuring it is fully coated. Let excess batter drip off.
  2 large onions
• Carefully place the battered onion rings into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, until golden brown and crispy.
• Remove the onion rings from the oil with a slotted spoon and drain on paper towels.
• Season immediately with additional salt and pepper if desired. Serve hot.