By An Edible Mosaic
Prep Time: 15 min
Cook Time: 30 min
Trim the ends off the onion and then remove the peel. Slice the onions horizontally into 1/2-inch thick rounds. Separate each ring of onion.
Add the onion rings to a large zip-top bag along with 4 tablespoons cornstarch. Seal the bag and toss well to coat, but be gentle so you don’t break the onion rings.
Add the flour, remaining 2 tablespoons cornstarch, salt, garlic powder, paprika, and baking powder to a large bowl, and whisk to combine. Add the beer and whisk together. The batter will be lumpy, and should be thin.
Add the oil to a heavy-bottomed 5-quart pot. Heat it to about 350 to 365F. Dip an onion ring in the batter, let the excess batter drip off, and carefully slide it into the hot oil. Repeat until you have the onion rings in a single layer.
Cook the onion rings until they’re golden on both sides, flipping once (it takes about 5 minutes total per batch). Use a slotted spoon to transfer the cooked onion rings to a baking tray lined with a wire rack or with paper towels.