onion (yes, of course)
1 to 2 quarts cooking oil (canola vegetable, peanut, etc.)
about 1/2 cup Bisquick baking mix
about 1/2 cup milk
1 egg

Start to heat 3 to 4-inches oil in pot to 375°F or until you get a good lively sizzle out of a drop of batter. No thermometer is necessary, but the right temperature makes the end result less greasy. DON'T LET IT SMOKE! Burnt oil doesn’t taste so good and may bother your digestive system later. Fry pots are not necessary. Either way do not use a fry basket.

Slice onion into rings thick or thin as desired. Big Spanish onions are great any onion should do.

Crack the egg in cereal bowl and beat well with fork.

Mix Bisquick with milk in another cereal bowl. Get the consistency sticky to coat fork without lumps.

Line up next to the stove farthest to nearest the pot, Onion slices, egg, and Bisquick batter, on the other side of the oil a paper towel on a plate.

Use two forks, use one to drop a ring in the egg, retrieve with same fork, let excess drip then drop in batter retrieve from batter with other fork. and lay in hot oil.

It should sizzle, sink to the bottom and rise right away without sticking to the bottom. If it sticks the oil is not hot enough. If it smokes it's too hot.

Use a wooden spoon handle or long handled fork to flip rings and remove from oil when they are as brown as you like. Drain on paper towel, eat fresh.

Reheating and keeping warm don't work very well.

Once you get the hang of it, it's a production line with many as many rings frying as you can at a time, place a raw ring in every time you remove one. Don't touch them together on the way in the oil; they will stick.

Salt or spice to taste.

Submitted by: AVCIII