Herbed Beer-Batter Onion Rings

Makes 2 to 4 servings

¾    cup, plus 2 tablespoons lager or ale
1     cup unbleached, all-purpose flour
½    cup chopped fresh parsley
1     tablespoon chopped fresh thyme
1     teaspoon finely chopped fresh garlic
¾    teaspoon kosher salt
1     to 2 onions (about 1 pound total)
       flour for dusting
       vegetable oil for frying
       kosher salt for sprinkling

In a medium bowl, whisk the beer into the flour
until smooth. Stir in the parsley, thyme and
garlic. Let batter stand 30 minutes. Stir in salt.
Cut onion crosswise into ½-inch thick slices.
Remove and discard skin, stem and root ends.
Separate slices into rings. Toss lightly with flour.
Heat the vegetable oil in the Cuisinart® 3.4-Quart
Deep Fryer until it reaches 375°F. Working with
about 4 or 5 rings at a time, dip each ring into
batter, and allow excess to drip off. Carefully
lower coated onion rings into deep fryer, one at
a time. Fry until golden, turning as needed,
about 1 to 2 minutes. Lift out with tongs and
place on layered paper towels to drain. Sprinkle
with kosher salt while hot, and serve.