Use traditional fritter batter if you like onions thickly coated, or try a mixture of club soda and flour for a light, crisp coating, or use the seasoned club soda batter from Fried Zucchini in Herb Batter. Try dusting the hot onions with ground red pepper as well as salt.
Combine in a bowl:
4 large white onions (about 3/4 pound each), sliced 1/4 inch thick and separated into rings
1 1/2 cups milk
1 1/2 cups water
Let soak for 1 hour, turning frequently. Remove the onion rings and drain on paper towels. Meanwhile, prepare:
Fritter Batter for Vegetables, Meat, and Fish
Pour into a deep fryer or deep, heavy pot and heat to 365┬░F:
Peanut oil (3 inches deep)
Pick up several rings at once on a fork, dredge in the batter, and let the excess batter drip off. Drop them into the oil and fry until light brown. Drain on paper towels, then sprinkle with:
Salt to taste
Ground red pepper or chili powder to taste (optional)
