1 large white sweet onion
1 cup of all purpose flour
1 teaspoon baking powder
1 1/2 cup of Italian seasoned bread crumbs
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon chili pepper
1/2 cup of half and half milk
1 cup of beer
oil for frying
Sour Cream Sauce
1/2 cup of Mexican sour cream
1 tablespoon siracha
1 tablespoon finely diced cilantro
a pinch of salt
Pre-heat your oil to 370 degrees.
Peel and slice your onions to 1/4 inch thickness. Separate the rings and place on a large baking sheet.
Sprinkle with 1/2 tablespoon of salt and 1/2 tablespoon black pepper. Set side for 20 minutes.
To a largo bowl add the flour, the rest of the salt, black pepper, chili powder and baking powder. Mix to incorporate all the dry ingredients.
Drench all the onion rings in the flour. Set the floured rungs on a baking sheet.
Once all the rings have been floured, Add the egg, milk and beer to the flour mix. Whisk together until the batter just coats the back of a spoon. Not too thick but not runny either.
Re-dip each floured onion ring into the batter and set it to drain on a wire rack with a baking sheet under it for easy clean up.
Once the battered onion rings have dripped off a bit, start dipping each ring in the bread crumbs to coat it.
Deep fry the breaded onion rings until it is golden brown. Set on paper towels to drain off the excess oil.
Mix all the ingredients above under the Sour Cream sauce together.
Now dip one of those crunchy rings into your sauce and bite in!