Slice the onions crosswise about 1/4-inch thick, separating them into rings. Put about 1/2 cup extra flour, for dredging in pie plate.
In a medium bowl, whisk together flour, rice flour, salt and baking powder. Whisk in beer until smooth. Batter should have a texture somewhere between pancake batter and heavy cream.
Put about 2 inches of canola oil in a heavy bottomed pot, or wok, and set over medium high heat. When it's hot, but not smoking - a scrap of bread should sizzle when dipped in, you're ready, ready, freddy, to fry. In batches. Dredge onion rings in flour then dunk a few rings at a time in the batter to coat, letting excess drip off, into the bowl. Gently lay battered rings into the hot oil, turning with a chopstick or tongs as they turn golden brown, cooking about 1-2 minutes per side. If they are too dark, too fast, lower the heat.
Transfer to a paper towel lined cookie sheet and shower with sea salt. Serve warm with Dunkeroo, ketchup, honey mustard or lemon aioli, for dipping.
ps. These golden rings are quite yummy sprinkled with great quality Parmesan, while they are hot.
Adapted from my Mom's old recipe box and Dinner with Julie for
The Last Wonton. Thanks oodles Mom! And Julie, I like the way you roll, and thanks!
Mix, mix, whisk, whisk, all together and voila. Serveroo dunkeroo with hot from the fryer, crunchy, golden brown onion rings.