Line a plate with paper towels.
In a shallow bowl, whisk together the flour, cornmeal, garlic powder, Italian seasoning, salt and cayenne. Pour in the beer a little at a time, stirring along the way, until a pancake-like batter forms. It should be pretty thick, and you might use the whole bottle of beer. Stir in the egg too.
In a heavy pan, heat 2 inches of oil over medium-high heat. The oil will be hot enough when you flick a drop of water into it and it sizzles.
Dip the onion rings (a few at a time) into the batter, and fry until medium-brown- turning them over halfway through cooking. When done, move the onion rings to the prepared plate to drain, and immediately salt and pepper them while they’re still hot and oily.
Serve with your favorite dipping sauce.
