Crispy Beer-Battered Onion Rings

Great onion rings have a light, crackly coating that stays attached to a tender, sweet onion. Cold beer makes the batter airy thanks to its carbonation, and a little cornstarch helps it fry up extra crisp. A quick dusting of flour before dipping gives the batter something to grip, so it doesn't slip off in the oil.

Serve them hot alongside a BBQ bacon burger, or stack a ring or two right on the patty. Love onions? Try the Oklahoma fried onion burger.

1. Slice the onions. Peel the onions and cut crosswise into ½-inch-thick slices. Separate into rings, saving the small centers for another use. Pat the rings dry.
2. Heat the oil. Pour oil into a heavy, deep pot or Dutch oven no more than halfway full. Clip on a deep-fry thermometer and heat over medium to 375°F. Heat the oven to 200°F and set a wire rack on a sheet pan inside to keep finished rings warm.
3. Dredge. Toss the onion rings in the ½ cup of dredging flour until lightly coated, shaking off the excess.
4. Make the batter. In a large bowl, whisk 1 cup flour, the cornstarch, baking powder, salt, paprika and garlic powder. Pour in the cold beer and whisk just until mostly smooth; a few small lumps are fine. Make it right before frying so the bubbles stay lively.
5. Batter the rings. Dip a few rings at a time into the batter, letting the excess drip back into the bowl.
6. Fry. Carefully lower the rings into the oil, laying them away from you. Fry in small batches for 2 to 3 minutes, turning once, until deep golden and crisp. Let the oil return to 375°F between batches.
7. Drain and season. Transfer to the rack, sprinkle immediately with salt, and keep warm in the oven while you fry the rest.
8. Finish safely. Turn off the heat and let the oil cool completely before straining or disposing of it.

• Frying safety. Keep the pot no more than half full, dry the onions well, never leave hot oil unattended, and keep a lid nearby to smother a fire. Never use water on burning oil.
• Keep the batter cold. Cold batter hitting hot oil gives the crispiest, lightest coating.
• Don't overcrowd. Too many rings at once drops the oil temperature and makes them greasy.
• About the beer. The alcohol largely cooks off in the hot oil, but sparkling water works as an alcohol-free swap.

Approximately 400 calories per serving. This is an estimate.