1 jumbo onion, chilled, cut in 1” thick slices, using only outer 3 rings (others will be
1 cup tempura flour
¾ cup beer, full bodied
1 cup flour, seasoned with salt and pepper to taste
½ gallon vegetable oil, heated to 350 degrees
Combine beer and tempura flour until the same thickness as pancake batter. Roll onion ring in flour, then coat with beer batter. Place oil in a deep sauté pan or “Fry-Baby” deep fryer and bring to oil 350 degrees. Submerge onion rings and cook for 90 seconds. Turn and cook for an additional 90 seconds.
Market Street Cocktail Sauce
1 cup your favorite chili sauce
2 tablespoons prepared horseradish
1 tablespoon dry mustard
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
Combine mustard and lemon juice thoroughly (a rubber spatula works best). When combined, add chili sauce, horseradish and Worcestershire and mix well. Chill and serve with hot onion rings.