1 cup flour
1 cup beer (the brand of your choice since there will be some left)
3-4 cups shortening for frying purposes
3 tablespoons sugar
2 teaspoons salt
seasoning salt (optional).
Combine flour and beer in a large bowl, blending thoroughly. Cover and allow batter to sit at room temperature for at least 3 hours. Afterwards gently stir in the sugar and salt.
Cut onions into one-fourth inch or larger (depending upon preference) slices. Separate slices into rings. Heat shorting to 375 degrees F. (You can determine this temperature by dropping a sample ring into the hot grease -- it should begin to immediately sizzle and quickly rise to the top or a one inch square piece of bread will brown in one minute in 375 degree oil.) Dry sliced rings and roll in flour. Then dip onion rings into batter and fry until delicate golden brown. The batter can be made thicker by adding more flour or thinner by adding more beer.
This batter can also be used successfully for frying okra with a batter-that-sticks. The only complaints received have been those who let the batter stay in the bowl overnight and dry. I was told the batter sticks so well to the bowl that it has to be chiseled out!