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6 med. Bermuda or mild white onions (about 2 1/2 lbs.)
1 slightly beaten egg
1 c milk
3 tbsp. cooking oil
1 c. plus 2 tbsp. all-purpose flour
1/2 tsp. salt
Cooking oil for deep fat frying


1. Peel and cut onions into 1/4 inch thick slices, separate into rings; set aside.

2. In a medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt until moistened.

3. Fill deep fat fryer or 2 to 3 quart saucepan one-third to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover. Let excess batter drip back into bowl.

4. Working quickly place each ring in hot oil. Fry rings a few at a time about 2 to 3 minutes or until golden brown stirring once with fork to separate onion rings. Remove from oil with fork, drain on paper towel. Repeat with remaining batter and onions. Keep cooked onion rings warm on paper towel lined baking sheet in a 250 degree oven. Sprinkle with salt before serving. Makes 6 to 8 servings.

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