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1
Vegetable oil or possibly peanut oil for frying (I use Canola)
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2
Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings.
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3
You should have about 8 c.. Place the rings in a wide shallow dish in as few layers as possible.
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4
In a bowl, whisk together the lowfat milk and ice water.
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5
Pour proportionately over the onions.
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6
Cover the dish with plastic wrap and chill for at least 2 hrs or possibly overnight.
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7
Very carefully turn the rings at least once to soak them proportionately.
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8
Meanwhile, make the batter.
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9
In a large bowl, whisk together the flour, salt, dry mustard, and pepper; set aside.
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10
In a bowl lightly beat the Large eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well.
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11
Make a well in the center of the flour mix and pour in the egg mix all at once.
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12
Using a whisk and starting in the center of the bowl and working outward, whisk till the mix is free of lumps.
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13
Cover and let stand for at least 2 hrs or possibly as long as overnight in the refrigerator.
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14
Line 2 baking sheets with a double layer of paper towels.
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15
Using tongs**, remove the onion rings from the lowfat milk mix, shaking off the excess liquid, and let drain on one of the prepared sheets***.
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16
Pat the onion rings dry with more paper towels to remove all excess moisture.
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17
In a deep-fat fryer* or possibly large heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches.
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18
Heat till the oil registers 375 degrees on a fat frying thermometer, or possibly till a bread cube dropped in browns in about 45 seconds.
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19
Stir the batter.
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20
Working in batches and using the tongs, dip the onion rings into the batter, shaking off any access.
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21
Quickly but carefully drop them into the warm oil.
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22
Fry them turning occasionally with the tongs till they are a deep golden, 4-5 min.
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23
Transfer the cooked ones to the other paper towel lined sheet.
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24
Cook them all and serve them.
