2 red onions
2 cups All Purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon smoked paprika
1, 12 ounce can of Pale Ale
Frying oil such as peanut oil or canola oil
Start by putting your oil on the burner and heating it to 350°F. Keep a candy thermometer in the oil to monitor the temperature and turn up or down the burner keeping it as close to 350°F as possible.
To make the batter. Mix the flour with all the seasonings thoroughly in a bowl with a whisk.
Slowly add in the beer and keep whisking, it should be the whole can to make the batter, the consistency should be similar to a pancake batter.
Slice the jalapeño about ¼ inch thick and keep in the seeds.
To clean the onion, chop off the head and the root, then chop the onion into half and remove the skin. Separate the rings from the onion.
Place 5-6 rings and a few jalapeño slices into the batter and coat them evenly, tap off the excess batter and slowly place into the hot oil. They should take about a minute and a half to fry and will most likely need to be flipped half way through.
When they are golden brown, remove them and set on a few paper towels to collect the excess oil.
Serve up with your favorite sauce, fry sauce here in Utah, bbq sauce, garlic aioli or a spicy mayo, you choose; or add to your favorite pulled pork sandwich.