World’s Best Onion Rings

It’s Vidalia Onion season and I’m obsessed with this onion ring recipe from my dearest girl friend in Savannah, Brenda Anderson. She has made them for me 2 times now…and I’m begging for a third.

Recipe by Brenda Anderson
Photography by Chia Chong
Styling by Libbie Summers

World’s Best Onion Rings
serves: 2

Ingredients:
1 large Vidalia onion, sliced into 1-inch thick slices with rings separated
3 eggs, beaten
1 cup self- rising flour
1/2 (12 ounce) bottle of New Castle beer (or substitute with your favorite ale)
1 tablespoon kosher salt, divided plus more for seasoning after frying
1 ½ tablespoon garlic powder, divided
¾ tablespoon pepper, divided
2 1/2 cups vegetable oil

Directions:
In a zip-top bag combine flour 1 1/2 teaspoons salt, 2 teaspoons garlic powder and 1 teaspoon pepper. Shake to combine.

In a medium bowl beat eggs and add the remaining seasonings. In a second medium bowl pour the beer.

In a large skillet add oil and bring to 350 degrees F.

Dip onion rings into egg mixture, about 6 rings at a time. Then put rings into the zip lock bag and shake until well coated. Remove rings from the bag one at a time and dip into beer then into hot oil. After two minutes turn rings and cook until a little darker than golden brown (about 2 more minutes). Remove onion rings to drain on a paper towel lined plate. While hot, sprinkle with a pinch of salt. Serve immediately.

Libbie’s Food Styling Props: Shirt J Crew. Neck brooch is a vintage earring. Blue enamel bucket from Habersham Antiques Market. Bottle is a Campari bottle I brought back from Italy. Straw from Kikkerland. Apron and hand towel from one of my new favorite designers Raw Materials Design.