1 cup cake flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup Arcadia Ales Starboard Stout
Canola or peanut oil (for deep-frying)
1 large (about 12 ounces) Vidalia cut into 1/3-inch-thick rounds, separated into rings
Whisk flour, coarse salt, and baking powder in medium bowl. Add beer and whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.
