Ingredients:

2 Vidalia onions or other sweet onion

1 1/2 cups flour

2 serrano chiles, minced (plus a couple in reserve)

2 teaspoons salt plus more to season finished rings

1 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1 cup beer

1 tablespoon Tabasco (ideally chipotle Tabasco)

3 cups peanut oil for frying

 

Directions: 

Slice onions in 1/4-inch slices and separate into rings. Select the 12 largest, most aesthetically pleasing rings.

 

In a medium bowl, add 1 cup of the flour, the serranos, 2 teaspoons salt, the cayenne, and the pepper. Slowly whisk in beer and add the hot sauce. The batter should be the consistency of thin pancake batter.

 

In a medium, tall pot, heat oil to 350 F.

 

In a medium bowl, add remaining 1/2 cup flour. Toss onion rings in flour to coat. Shake off excess flour.

 

Dip one onion ring in batter until thoroughly coated, then fry for approximately 2 minutes, or until golden. Turn once during frying. Remove and drain on paper towels. Let cool, then season with salt and taste. Count to 30, then assess the heat level. Add more of everything hot according to your pain threshold (and that of your guests). Continue frying rings in small batches and serve immediately. Yields 12