In a large mixing bowl, combine tempura batter, beer, Hank Rub, Hank’s Heat, and salt. Whisk together until smooth, it is too thick add a little water, if it's too thin add more flour.
Add onions to batter and coat thoroughly.
Place onions in oil and fry until they float and are golden brown.
Remove onions with tongs and place on a plate with a paper towel to drain excess oil.
Serve with Hank’s Heat Aioli for dipping
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