Mumm's the Word
Beer-Battered Onion Rings - Series 5
They're onion rings...what's left to say?

What You'll Need
batter
1 cup whole wheat pastry flour
pinch sea salt
1 tablespoon kuzu, dissolved in a small bit of cold water
3/4-1 cup dark beer

light olive oil for frying
1-2 yellow onions, thickly sliced into rings
sea salt

Instructions
Mix tempura batter by combining flour and salt. Stir in dissolved kuzu.
Slowly add beer or sparkling water to form a thin spoonable batter--take
care that it's not too runny. Set batter aside for 10 minutes before use.
The sparkling water or beer and the kuzu are what will make your coating
crispy, so they are important ingredients.
Prepare the onions. Heat about 3 inches of oil in a deep pot over medium
heat. Make sure the oil is hot enough to fry--you can check the temperature
by simply submerging a pair of chopsticks in the oil. If bubbles accumulate
around the chopsticks, the oil is ready. Raise the heat to high and begin
dipping a few onion rings in the tempura batter and dropping them gently
into the oil. Fry until crispy and golden brown. The average frying time
is 1-2 minutes--try not to leave the food in the oil too long or your food
will be oily, instead of crispy. Drain well on paper. Repeat with
remaining onion rings. You may want to keep the onion rings in a warm oven
to keep them crisp while you continue to work. Makes 4 servings.