2-3 very lg. onions
Large pan of boiling water
Ice water
1 c. all-purpose flour
1 c. cornmeal
1 c. milk placed in sm. bowl
1 c. pancake mix
Vegetable oil for deep-fat frying

Peel and slice onions into 1/4 inch wide crosswise rounds; separate slices into rings. In batches, drop onion rings into boiling water for about 30 seconds to blanch. Transfer to ice water for about 5 minutes, or until rings are thoroughly chilled. Drain; pat dry.

Place flour and a mixture of cornmeal and pancake mix on separate squares of waxed paper. Dip onion rings onto flour, into milk and lastly into the cornmeal mixture. Place layers of coated onion rings on cookie sheets, separated by sheets of waxed paper, and freeze until needed.

When ready to fry, fill a 3-4 quart heavy pan or deep fat fryer 2/3 full with oil. Heat oil to 375 degrees. In batches, fry onion rings 1-2 minutes per side until golden brown, turning once during cooking. Drain very well on paper towels. Keep the deep fried onion rings warm in a preheated 275 degree oven. 6-8 servings.