oil, for frying
2 large vidalia onions; 1/2-in thick rings
1 1/2 cups rice flour; plus dredging
1 tablespoon baking powder
1 tablespoon baking soda
1 egg yolk
1 cup beer
1/2 teaspoon salt
black pepper

1. Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.

2. Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency and add enough beer to make it similar to pancake batter thickness.

3. Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.