1 c. all-purpose flour
1/4 tsp. salt
1/2 c. evaporated milk
2 tbsp. salad oil
1 egg white, unbeaten
6 tbsp. water
2 to 3 lg. onions (1 1/4 lbs.), peeled, sliced 1/4 inch thick

Sift flour, measure and resift with salt into mixing bowl. Add milk, oil and egg white and beat until smooth. Add water to make medium-thin batter. Separate onion rings. Dip in batter covering completely. Drop into deep fat (about 375 degrees) and fry until golden brown. Drain on absorbent paper or toweling. Sprinkle with salt.