| 1 | Peel the onions and cut them crosswise into rounds about ?inch thickness, separate rings and set aside. |
| 2 | Place the flour in a mixing bowl and break in the eggs. |
| 3 | Mix, slowly adding the beer until batter is smooth. |
| 4 | Add salt and pepper. |
| 5 | The batter should be the thickness of a thick pancake batter. |
| 6 | Thin with up to ?cup of soda water. |
| 7 | Heat a 3-inch thickness of frying oil in a deep pot over medium heat on the stove. |
| 8 | When the oil is hot enough for frying (350f), a droplet of water will dance across the surface of the oil and evaporate. |
| 9 | Dip the onion rings a few at a time in the batter. |
| 10 | Remove from batter and let the excess drip off. |
| 11 | Carefully place rings in the hot oil and fry until golden. |
| 12 | Remove the rings as they are done. |
| 13 | Keep warm in a 200f oven until all the rings are fried. |
| 14 | Michael roberts - prodigy guest chefs cookbook |
