Most people have had (or at least heard) of beer batter. Commonly used for deep frying fish, shrimp, chicken and onion rings, beer batter uses beer for its flavor as well as its carbonation, which adds body and lightness. This recipe uses prosecco in place of beer for a batter that is even lighter that one made using beer. Think of it as an Italian tempura batter, light, crisp and delicious. Pair these onion rings with a nice chilled glass of prosecco for the ultimate onion ring experience.
Pour oil into a wide, deep pot to a depth of 2 inches and heat over medium-high heat until temperature reaches 365 degrees F.
Whisk together the flour and prosecco in a large bowl until batter is smooth.
Season with salt and pepper.
Slice onions into 1-inch-thick rounds, then separate into rings.
Working in small batches, coat onion rings in batter, then use a fork to transfer rings one at a time to hot oil and deep-fry, turning often, until golden and crisp, 2-3 minutes per batch.
Transfer onion rings with a slotted spoon to paper towels to drain.
Season to taste with salt.