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 or 3 lg. onions (about 1 1/4 lb.), peel and slice, about 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 a medium thin batter. Separate onion slices carefully into rings and dip into batter. Dip rings a few at a time into fat heated to 375 degrees and fry until golden brown. Lift out and drain on absorbent paper or paper toweling, sprinkle with salt. Will stay crisp for 15 to 20 minutes after frying.