These crispy onion rings combine a flavorful beer batter with a crunchy panko coating for the perfect golden snack. Easy to prepare and great served with your favorite dipping sauce or alongside meat dishes.
Slice a large onion into thick rings about 1/4 to 1/2 inch wide.
Remove any inner membrane from the onion rings to help the batter adhere better.
Prepare the batter by combining 1/2 cup all-purpose flour, 1/2 cup rice flour (or all-purpose flour if rice flour is unavailable), 1/4 cup cornstarch, 1/4 cup fine cornmeal, and 1 teaspoon baking powder in a bowl.
Gradually add about three-quarters of a bottle of beer to the dry ingredients, mixing until you achieve a thick pancake-like batter.
Season the batter to taste with salt, black pepper, cayenne pepper, nutmeg, or creole seasoning.
Whisk the batter thoroughly until smooth.
Heat vegetable oil to 365°F (approximately 185°C), using a thermometer to maintain the correct temperature.
Dip the onion rings into the batter, allowing any excess to drip off.
Coat the battered rings with seasoned panko breadcrumbs, which can be lightly crushed in a blender beforehand for a finer texture.
For convenience, you can prepare the rings in advance by freezing them on a tray and then transferring them to a freezer-safe container.