Whole onions, cut into rings

ONION RING BATTER:

1 cup all-purpose flour
1/3 cup rice flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. brown sugar
paprika
1 tbsp. Old Bay seasoning
dash of Worcestershire sauce
water

Mix enough water with the flour to form a paste. Then add the rice flour, slowly stirring it into the paste so as to avoid lumping. Once that is smooth, add the baking powder, salt and the sugar stirring until homogenized. Then add paprika slowly stirring until the batter turns a peach color or light pink. You can add more or less.

Add the Old Bay seasoning stirring again until fully mixed (remember the OB has salt too). Again you can add more or less Old Bay seasoning (I like to put a lot). Then add the dash of Worcestershire sauce.

Slice onions into perfect rings and set aside.

Take the paste and slowly stir in water until the batter is the consistency of warm honey. It should stick to an onion ring, but also run off leaving a thin coating of batter. Again this is personal preference and you can experiment by adding more or less water.

Turn a spoon around and pick up 1 or 2 or three onion rings and put them in the batter. Pick them up let some of the batter run off. Put them hot oil one at a time or all-together, until the are medium brown in color.

Drain and serve UNSALTED on top of a cheese burger slopped with southern coleslaw, mustard and ketchup.

Wash it down with a vanilla malt with way too much malt and real vanilla extract. Hmmmmmn thats what I'm talkin' about.

Submitted by: Southern Food Aficionado