Ingredients

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

Directions

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.