Buttermilk And Beer-Battered Onion Rings

• 1 cup sugar
• 2 quarts cold water
• 2 large sweet onions
• 1 cup cornmeal
• 3/4 cup flour
• 1/4 cup cornstarch
• 1 tablespoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1 cup buttermilk
• 2 eggs, beaten
• 2 tablespoons peanut oil
• 1/3 cup strong beer
• peanut oil (for frying)

1. Stir sugar into 2 quarts cold water.
2. Slice onions 3/4 inch thick, place in sugar water and refrigerate.
3. For the batter, mix all dry ingredients until well blended.
4. Mix buttermilk, eggs and 2 T.
5. oil together and mix into cornmeal mixture.
6. Lightly stir but do not over mix.
7. Gently fold in the beer until well mixed.
8. Drink what's left of the beer.
9. Refrigerate batter for 2 hours, rings and batter are best if chilled overnight.
10. Drain onion rings.
11. Make sure to discard thin membrane that separates from the rings or the batter won't stick.
12. Place oil in a heavy skillet about 3/4 inch deep and heat to 350u0b0.
13. Dip rings into batter and fry until a deep, dark golden brown.
14. Drain on a wire rack.

sugar, cold water, sweet onions, cornmeal, flour, cornstarch, onion powder, salt, cayenne, buttermilk, eggs, peanut oil, strong beer, peanut oil

Taken from www.food.com/recipe/buttermilk-and-beer-battered-onion-rings-68207 (may not work)