4large onions, thickly sliced and separated into rings,
1Soak onion rings in ice water to cover for 30 minutes.
2Preheat the oil to 375 degrees in a deep-fat fryer.
3Drain the onion rings and dry them well.
4Combine the flour, salt, and pepper in a paper or plastic bag.
5Toss the onion rings, a handful at a time, in the seasoned flour.
6Fry the rings, in small batches, until they are crisp and golden, about 3 minutes or a little longer per batch.
7Drain on paper towels.
8Salt to taste.
9Keep the rings hot until all are fried.
10Serve as soon as possible very hot, piled in a heated bowl, or, if your are serving liver, fish, or beef, directly on the meat
No Nutritional Information Available