1. Separate onion slices into rings. In a large mixing bowl, toss rings with 1 cup flour; let stand for 30 min.
2. Preheat oven to 250°.
3. In an extra-large mixing bowl, whisk together remaining flour, cornstarch, salt, sugar, garlic powder, onion powder and cayenne.
4. In a large glass measuring cup, combine egg, water and beer; lightly whisk until combined.
5. Add wet mixture to the dry mixture; whisk until homogeneous.
6. In a wide, deep pot, warm 2" of oil over medium-high heat until it registers 350°.
7. Working in batches, dip onion rings into batter, tapping each one on the side of the bowl after coating to prevent excess batter from dripping into the oil when cooking.
8. Add rings to the pot a few at a time in a single layer; cook, turning once, until golden (about 3 min.). Transfer cooked onion rings to sheet pans set in the preheated oven; keep warm while remaining onion rings cook.
9. Serve immediately after last batch has been fried.

Tasty Tip:

• Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh products grown or raised elsewhere may be used.