Heat 3 inches of oil in a deep pot to 375 degrees F.
Place 3/4 cup of flour in a bowl.
In a medium bowl, mix together one cup of flour, beer, salt, pepper, and garlic powder.
Remove each ring from the buttermilk, letting the excess drip off. Coat each ring in flour, then dip the rings into the batter.
Fry 6-8 rings at a time until golden brown, about 3-4 minutes. Drain the rings on paper towels.
Repeat the process with the remaining onion rings.
Sprinkle with parsley, then serve immediately.
Notes
It’s imperative to use a frying thermometer to make sure that your oil is at the correct temperature. If the oil is too hot, the rings can burn. If the oil is too cold, the batter will absorb excess grease and the end result with be heavy in texture.
Fried onions are best when served immediately after being cooked. However, they can be refrigerated and reheated. You can crisp them back up in the oven at 400 degrees F.
