1 lg. Bermuda or Vidalia onion
1 c. sifted flour
1 tsp. salt
1 1/2 tsp. baking powder
1 egg yolk
3/4 c. milk
1 tbsp. oil
1 egg white
Shortening or oil for frying

Peel and slice onion; about 1/4 inch thick. Separate rings. Cover with cold water and let stand 30 minutes. Drain and spread on paper towels. Sift flour, salt and baking powder into large bowl; set aside.

Beat egg yolks in medium bowl; then stir in milk and oil. Add to flour mixture. Stir until smooth. Beat egg white to soften peaks. Fold into batter. Heat shortening in skillet. Dip onion rings into batter. Let excess drip off; drop several rings into hot skillet and fry until golden. Turn each ring once. Drain on paper towels. Do not stack while cooling or they will get soggy! Serves 4-6.