Beer-Battered Onion Rings

• 1 cup flour
• 1 teaspoon coarse salt
• cayenne pepper
• 34 cup buttermilk
• 34 cup beer, lager or 34 cup pilsner beer
• 1 large egg
• 1 teaspoon lemon zest, finely grateed
• 4 cups vegetable oil (for frying)
• 2 large white onions, cut crosswise into 1/2 inch thick slices, separated into rings
• sea salt, preferably Maldon
• 1 lemon, cut into wedges, for serving

1. Combine flour, salt, and pinch of cayenne in a medium bowl.
2. Whisk in buttermilk, beer egg and lemon zest, and let stand for 20 minutes.
3. Preheat oven to 200F Place a baking sheet on middle rack of oven.
4. Heat oil to 380F in a large, heavy-bottomed saucepan over medium-high heat.
5. Dip a few slices of onion in batter, turning to coat.
6. Gently drop slices into oil.
7. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes.
8. Transfer to paper towels, season immediately with salt, then transfer to the baking sheet to keep warm.
9. Repeat with remaining onions.
10. Adjust heat as necessary to keep oil at a steady temperature.
11. Serve with lemon wedges for squeezing.

flour, coarse salt, cayenne pepper, buttermilk, lager, egg, lemon zest, vegetable oil, white onions, salt, lemon

Taken from www.food.com/recipe/beer-battered-onion-rings-333040 (may not work)