Slice onions into 1/2 inch thick slices, break rings apart and sort by size, reserve the end pieces and small pieces for other use.

In a zip lock bag, add the Dredging ingredients.

In a bowl, add the dry Batter ingredients and mix together. Then mix in the beer and water.

Using a stove top pot, add enough oil to have at least 3 inch depth in pot. A deep fryer can also be used. Heat oil to 190 C (375 F) using a probe thermometer. If you have a deep fryer, certainly use that.

While the oil is heating, place onion rings in the bag with the flour and shake, the cheater way of dredging, work in batches if needed to coat all the rings in flour. The dredging allows the batter to adhere to rings.

When the oil is at the correct temperature, one at a time, add a ring to the batter and coat well and place in the hot oil. Continue with rings in the batter and into the oil, but single layer only and do not overcrowd or let the rings touch while cooking.

Using a chopstick or skewer, turn each ring over after frying 2 minutes or until golden brown, then cook another 1 minute or until golden brown, remove to a wire rack placed over a baking sheet to drain and cool.

Continue until all the onion rings are cooked. Let rings cool 1 minute before serving.

Serve with your favorite dipping sauce.