In a large mixing bowl, add vinegar and sliced onion rings. Set aside to soak for 30 minutes. Drain and set aside.
In the same large mixing bowl you used to soak the onions, add flour, cornstarch and ice cold beer. Whisk until smooth and free of lumps.
In another bowl, add panko bread crumbs and seasonings. Mix thoroughly.
Coat each onion ring first in the wet batter, tapping off excess batter, then in the bread crumb mixture, making sure that each ring is fully coated.
Place the coated onion rings on a flat cookie tray and place in the freezer for 30 minutes to an hour -- this step is not necessary, but I like to do it to ensure none of the coating falls off the rings before frying
Fill a deep fry pan on medium high heat, add enough Canola oil to cover at least 2” from the bottom of the pan.
Once oil reaches 375 degree F, fry onion rings until golden and crispy, about 4-6 minutes per side.
Transfer cooked rings to a paper towel lined plate
Serve hot with jalapeno ranch
Enjoy!!!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-beer-battered-onion-rings/