1 extra-lg. Spanish onion
1 c. all-purpose flour
1 tbsp. cornmeal
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. baking powder
1 egg, divided
2/3 c. milk
1 tbsp. vegetable oil
Vegetable oil

Peel onion; cut into 1/4 inch slices and separate into rings. Place onion rings in a large bowl and cover with ice water. Let stand 30 minutes. Drain on paper towels.

Combine flour, cornmeal, salt, pepper and baking powder in a medium bowl. Combine egg yolk, milk and 1 tablespoon vegetable oil; beat well. Stir egg mixture into flour mixture, mixing well.

Beat egg white until stiff but not dry; fold egg white into batter. Heat 1 inch of vegetable oil to 375 degrees; dip onion rings into batter and fry in hot oil until golden brown on both sides (about 3 to 5 minutes). Drain well on paper towels. Yield: 4-6 servings.