2 T. canola oil
1/4 c. flour
1 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. salt
1/2 c. beer
1 c. fine yellow cornmeal
1 large sweet onion, sliced into 1/2 inch thick rings
Canola or olive oil cooking spray
Preheat oven to 450 degrees. Adjust the oven rack to the middle of the oven. Brush a large rimmed baking sheet with the canola oil.
Whisk together the flour, cornstarch, garlic powder, cayenne pepper and salt. Add the beer and whisk until combined. Let rest for 20 minutes.
Place the cornmeal in a shallow bowl. Separate the onion slices into rings and dip in the batter, letting excess drip off then dredge in cornmeal. Place on the prepared baking sheet. Coat the onion rings with cooking spray.
Bake until browned on the bottom, 10 - 12 minutes. Turn, coat the other side with cooking spray, and baking until browned and crispy, about 10 - 12 minutes.
