Beer-Battered Onion Rings and Jalapenos
Peel the onion and slice into 1/2 inch rings, separating all of the rings. Slice the jalapenos into 1/4 inch slices (discarding the seeds, if you like). Set aside.
In a bowl, whisk together the flour, garlic powder, salt and pepper. Add the egg, hot sauce and beer, whisking until a smooth batter forms. The batter should be thick enough to coat the onions and jalapenos, but not too thick.
In a large, flat-bottomed sauce pan, heat the oil over medium, or just over medium heat, until it reaches 370 degrees F. (This will take a while, so you might want to get the oil heating first.)
Working in batches, dip the onion slices in the batter and carefully drop into the oil, about 5 or 6 rings at a time. Cook, turning once, until crisp and golden brown (about 1-2 minutes each side), then set on paper towels to drain. Between batches, make sure the oil returns to 370 if it drops too much while cooking the onions. Finish cooking all of the onion rings. (If you like, you can keep them warm in a 200-degree oven.)
Lastly, drop all the jalapeno slices into the batter and toss to coat. Scoop them out with a mesh strainer and drop into the oil, pushing them around to separate them a little. Cook until crisp and golden brown, then drain on paper towels.
Serve immediately with the spicy chipotle ketchup.
Yields 4 servings.
From Curly Girl Kitchen.