3-4 lg. Spanish onions
Ice water
1 egg, beaten
1 c. buttermilk
1 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
Fat for deep frying

Slice the onions about 1/4 inch thick, separate them into rings and soak in ice water for a couple of hours. Drain, dry thoroughly and dip in a batter made by mixing the egg with buttermilk, then adding the flour, sifted with salt and baking soda. Fry in deep fat at 375 degrees until brown. Drain well on paper towels. Makes 4 servings.