Ölkliade lökringar

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1. 1
   Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets and cover one rack with parchment paper.
2. 2
   Separate 2 large yellow onions, peeled and cut crosswise into ½"-thick slices, into rings and reserve small inner rings for another use. Add 1 cup (125 g) all-purpose flour to a large bowl. Toss rings in flour, then transfer to parchment and let sit 30 minutes.
3. 3
   Whisk 1½ cups (188 g) all-purpose flour, 1 cup (112 g) cornstarch, 2½ tsp. garlic powder, 2½ tsp. onion powder, 2½ tsp. cayenne pepper, 2½ tsp. sugar, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt in the same large bowl. In another large bowl, combine 1½ cups lager beer, 1 cup club soda or seltzer, and 1 large egg and whisk until no streaks remain. Gradually whisk the flour mixture into the wet mixture.
4. 4
   Heat an inch of vegetable oil in a Dutch oven or other large heavy-bottomed pot over medium-high heat until it registers 375°F on a deep-fry thermometer. Working in batches to prevent crowding and replenishing oil as needed, dip onions into batter and immediately drop into hot oil. Cook onion rings, turning once with a slotted spoon or spider, until golden, about 3 minutes total. Transfer cooked rings to wire racks set over the baking sheets, discarding parchment once cleared. Sprinkle with kosher salt and keep warm in oven while frying remaining batches. Editor’s note: The beer-battered onion rings recipe was first printed online in December 2014. Ready to stop tearing up? Head this way for our best onion-cutting tips →