- 2 cups (10 oz) all-purpose flour
1 teaspoon baking powder
2 cups (16 fl oz) beer, at room temperature
1 teaspoon salt, plus salt to taste
1 teaspoon freshly ground pepper
4 egg whites, at room temperature
2 1/2 cups (10 oz) fine dried bread crumbs
peanut oil for deep-frying
3 extra large Vidalia onions (or Maui or Walla Walla or other sweet onion), cut crosswise into slives 3/4 inch (2cm) thick and separated into rings
CHILI CATSUP
1 cup (8 fl oz) catsup
1/2 teaspoon cayenne pepper
1 fresh jalapeno chili pepper, seeded and minced
1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Mix well. Cover with plastic wrap and let rest at room temperature for 30 minutes.
In a bowl, using an electric mixer on high speed, beat the egg whites until soft peaks form. Using a rubber spatula, fold the whites into the batter. In another bowl, combine the bread crumbs and the remaining 1/2 teaspoon each salt and pepper. Stir to mix well.
2 inches and heat to 375F on a deep-frying thermometer, or until a little batter dropped into the oil sizzles immediately upon contact.
Dip the onion rings, a few at a time, into the batter, shaking off any excess. Next, dip the rings into the bread crumbs, coating them evenly and shaking off any excess. Place the breaded onion rings in a single layer on a baking sheet, separating the layers with waxed or parchment paper.
To make the chili catsup, in a small bowl, whisk together the catsup, cayenne pepper and jalapeno pepper. Set aside.
When the oil is ready, working in batches, slip the rings into the hot oil, being careful not to crowd the pan. Fry until golden brown and crisp 1-2 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain.
Arrange the hot onion rings on a platter and sprinkle with salt. Place the chili catsup alongside. Serve at once.
Serves 6 Photo courtesy Vidalia Onion Committee
