1 lg. Spanish onion
1 c. cornmeal mix
2 beaten eggs
2/3 c. milk

Slice 1 large Spanish onion horizontally into slices, approximately 1/4 inch thick. Separate to form rings. Let stand in cold water for 15 minutes. Combine 1 cup meal mix, 2 beaten eggs and 2/3 cup milk. Stir to blend well. Drain onion rings. Coat with extra dry cornmeal mix. Dip in cornmeal mix batter. Fry in hot deep fat (375 degrees) until golden brown, turning once. Drain on absorbent paper. Sprinkle with salt and serve hot. Makes about 4 servings.