Recipe - Beered Onion Rings

Allpurpose flour
Very large onions;
preferably Vidalias
Green flakes; such as
parsley, celery or chives
(optional)
Dark German beer
Salt and pepper to taste
Vegetable oil

In large bowl, mix flour, beer, salt and pepper into a batter. (Similar
recipes suggest 1 cup flour and 1 cup beer.) The thicker the batter is, the
more "crunchies" you'll end up with.

Add enough green flakes to please your eye. These will not change the
taste one iota! They just add a pleasing appearance. Skip them if you want.

Let batter sit at room temperature for 34 hurs to let beer "work". Slice
onion 1/4inch thick and separate into rings. Heat oil to 375 degrees. Dip
a few rings at a time into batter and fry until golden brown. Drain on
paper towels. If you can keep everyone out of the kitchen while you cook
them, they can be kept warm in a 200degree oven until serving.

NOTE: Leftover rings can be frozen and reheated in a 400degree oven.

FROM NEWSPAPER

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.