Beer-Battered Onion Rings

10 oz. flour
2 tsp. baking powder
2 tsp. salt
1/4 tsp. white pepper
1 egg
1 pt. beer
4 lb. onions, whole
flour, as needed for dredging

Sift the dry ingredients together.
Beat the egg in a separate bowl. Add the beer to the beaten egg.
Add the egg-and-beer mixture to the dry ingredients; mix until smooth.
Peel the onions and cut in 1/2 in (1.2 cm) thick slices.
Break the slices into rings and dredge in flour.
Dip the rings in the batter a few at a time.
Using the swimming method, deep-fry at 375°F (191°C) until done.

Drain on absorbent paper, season with additional salt and white pepper and serve hot.