3 to 5 minutes
4 large onions, thickly sliced and separated into rings
1 cup all-purpose flour
Soak onion rings in ice water to cover for 30 minutes.
Preheat the oil to 375 degrees in a deep-fat fryer.
Drain the onion rings and dry them well.
Combine the flour, salt, and pepper in a paper or plastic bag.
Toss the onion rings, a handful at a time, in the seasoned flour.
Fry the rings, in small batches, until they are crisp and golden, abou
t 3 minutes or a little longer per batch.
Drain on paper towels.
Salt to taste.
Keep the rings hot until all are fried.
Serve as soon as possible very hot, piled in a heated bowl, or, if you
r are serving liver, fish, or beef, directly on the meat
No Nutritional Information Available